0:00:02 > 0:00:05It's time to put your feet up and get some inspiration for lunch,
0:00:05 > 0:00:07and see what whets your appetite on Best Bites.
0:00:28 > 0:00:29Welcome to the show.
0:00:29 > 0:00:32We've got some fantastic food from the Saturday Kitchen recipe book
0:00:32 > 0:00:35for you to try this morning, as well as some great chefs
0:00:35 > 0:00:39and celebrity guests, including Stacey Solomon and Stephen Mangan.
0:00:39 > 0:00:42Stuart Gillies joined us in the kitchen armed with a Lancashire quail,
0:00:42 > 0:00:45which he portions, griddles, covers in a tangy sauce
0:00:45 > 0:00:48and serves with a Jersey Royal potato salad.
0:00:48 > 0:00:50Talented eco-chef Arthur Potts Dawson
0:00:50 > 0:00:53creates a delicious pasta con sarde.
0:00:53 > 0:00:56He simply fillets the sardines and creates a rustic Italian dish
0:00:56 > 0:00:59with linguine, fennel, raisins and pine nuts.
0:00:59 > 0:01:02And Marcus Wareing treats us to a taste of his youth
0:01:02 > 0:01:04with a recipe from his mum.
0:01:04 > 0:01:07He makes a hearty beef hotpot and covers it with pastry
0:01:07 > 0:01:09and serves it with vinegared onions.
0:01:09 > 0:01:12And Stephen Mangan faces Food Heaven or Food Hell.
0:01:12 > 0:01:13Would he get his Food Heaven -
0:01:13 > 0:01:16black pudding with black pudding fritters
0:01:16 > 0:01:17served with grilled pork chop,
0:01:17 > 0:01:20wilted spring greens and a scrumpy cider sauce?
0:01:20 > 0:01:22Or would he get his dreaded Food Hell -
0:01:22 > 0:01:23figs with roast figs and fig chutney,
0:01:23 > 0:01:26to go with a home-made chicken liver pate and ciabatta?
0:01:26 > 0:01:29Find out what he gets at the end of the show.
0:01:29 > 0:01:32First, here's a recipe for perfect alfresco dining - John Dory -
0:01:32 > 0:01:36and it's on the menu, thanks to the brilliant Tony Tobin.
0:01:36 > 0:01:39- How are you? - Good to have you on the show.
0:01:39 > 0:01:42John Dory, tell us about that. What are you cooking?
0:01:42 > 0:01:43I'm going to spice it up a bit -
0:01:43 > 0:01:46well, sweet and spice. We'll add a lime marmalade,
0:01:46 > 0:01:49a couple of spices but fragrant spices -
0:01:49 > 0:01:53cumin and coriander, which we've toasted and crushed up.
0:01:53 > 0:01:55Then I'm going to brush it and get it seared off.
0:01:55 > 0:01:58John Dory is a beautiful fish, it's a flat white fish.
0:01:58 > 0:02:00Often not as big as this, this is a huge one.
0:02:00 > 0:02:04You know, I didn't want to let you down, so I got my rod
0:02:04 > 0:02:08and went out at three o'clock this morning and this is what I caught.
0:02:08 > 0:02:10The reason it's called John Dory?
0:02:10 > 0:02:14- It's often called St Peter's fish as well.- The French call it St Pierre.
0:02:14 > 0:02:18The tale has it that St Peter picked the fish up like this
0:02:18 > 0:02:23and left the mark of his thumb and his finger on the fish.
0:02:23 > 0:02:26That's the way the story goes, and who are we to disagree?
0:02:26 > 0:02:31- I'm going to fillet this. - He has washed his hands.
0:02:31 > 0:02:35Lovely. Decent sized fish. John Dory, it is often smaller than this.
0:02:35 > 0:02:39- You use it a lot, Galton? - I'm really into it at the moment.
0:02:39 > 0:02:43Probably since Atul showed it off famously on television.
0:02:43 > 0:02:46- It's such a great, versatile fish. - Atul Kochar, of course.
0:02:46 > 0:02:50The reason you say it's versatile, it does take quite strong flavours.
0:02:50 > 0:02:53That's why it loves Indian spices and that kind of stuff.
0:02:53 > 0:02:57It does because normally with a flat white fish, you find the flavour is
0:02:57 > 0:02:58a very delicate flavour
0:02:58 > 0:03:02and you have to work very hard not to overpower that.
0:03:02 > 0:03:05This, for a flat white fish, has a strong fish flavour,
0:03:05 > 0:03:10so it does hold its own against those kinds of powerful flavours,
0:03:10 > 0:03:12which is why I'm using it today.
0:03:12 > 0:03:16I'm just going to get rid of one of these fillets here.
0:03:17 > 0:03:20- Obviously, your fishmonger can do this.- Preferably.
0:03:22 > 0:03:26When I eventually got it off the rod this morning,
0:03:26 > 0:03:27my fishmonger was still in bed.
0:03:29 > 0:03:30Let's get rid of that.
0:03:31 > 0:03:32There you go.
0:03:32 > 0:03:36Since you were last on, you've opened another restaurant.
0:03:36 > 0:03:38What's this post all about?
0:03:38 > 0:03:41It's not one restaurant, it's kind of two in one building?
0:03:41 > 0:03:45I've got two restaurants. It's an old Post Office and sorting office.
0:03:45 > 0:03:49Behind the Post Office counter was where they would sort the letters.
0:03:49 > 0:03:52Where the Post Office counter used to be is now a delicatessen.
0:03:52 > 0:03:57Behind that is a 100-seater brasserie.
0:03:57 > 0:04:01Upstairs where the postmen used to have their chill-out rooms
0:04:01 > 0:04:04and their changing rooms, that is now a fine-dining restaurant,
0:04:04 > 0:04:09a 50-seater restaurant. It's keeping me very busy, out of trouble.
0:04:09 > 0:04:12You can tell he is spending more time in the kitchen now -
0:04:12 > 0:04:15- where are your wrists? - I've got some burns and some marks.
0:04:15 > 0:04:19Never used to have that before, five years ago. Let's have a look.
0:04:19 > 0:04:21I'm going to cut this into little...
0:04:23 > 0:04:26If we had smaller fillets, we wouldn't need to do that.
0:04:26 > 0:04:28I'm going to whack that at the back
0:04:28 > 0:04:32and I'm going to make a little marinade. Just wash my hands.
0:04:32 > 0:04:37This salsa, we've got a little bit of mango, tomatoes.
0:04:37 > 0:04:41Little bit of red onion, we use red onion because it's a bit milder.
0:04:41 > 0:04:46- And then some green chilli. - Right at the end. For my fish...
0:04:46 > 0:04:49start off with my... You like using...
0:04:49 > 0:04:52Marmalade and jams, people wouldn't normally put with fish,
0:04:52 > 0:04:57- but you like mixing it.- It gives it a little bit of caramelisation...
0:04:57 > 0:05:00I'll put some orange and lemon zest on there.
0:05:00 > 0:05:05..so when we cook it, it gives it a lovely caramelised colour,
0:05:05 > 0:05:10and a nice sweetness to the spice. We've got some quite aromatic spices.
0:05:10 > 0:05:14Not hot spices, they're not going to burn our mouths
0:05:14 > 0:05:18- but they will add a nice flavour to it.- What spices are you putting on?
0:05:18 > 0:05:22Coriander and cumin, which have been toasted first.
0:05:22 > 0:05:24A little bit of orange and lemon zest.
0:05:24 > 0:05:27You're a fan of buying spices whole and then toasting them yourself.
0:05:27 > 0:05:32Toast them off as you need them, because the flavour is fantastic.
0:05:32 > 0:05:36A lot of the time you buy spices, you open up the jars that you
0:05:36 > 0:05:40normally get when you got married as a wedding present 20 years ago...
0:05:40 > 0:05:44When you open up the jars, in three months, they are kind of ruined.
0:05:44 > 0:05:47Three months? I can tell you, there's probably viewers watching
0:05:47 > 0:05:50that have still got them and they've been married 25 years!
0:05:50 > 0:05:52Once the label changes colour, yeah!
0:05:52 > 0:05:55They get the cornflakes out, the spices fall off the shelves
0:05:55 > 0:05:58and on the floor, they pick them back up and put them back on.
0:05:59 > 0:06:02We are going to caramelise that off.
0:06:02 > 0:06:05You're going to cook it all the way through like this.
0:06:05 > 0:06:09The weather is turning a little bit, when the weather does get better,
0:06:09 > 0:06:12- this might be nice on the barbecue. - It works really well on the barbecue.
0:06:12 > 0:06:14If I was going to cook it on the barbecue,
0:06:14 > 0:06:19I would put some tinfoil over the coals,
0:06:19 > 0:06:22brush it with a bit of olive oil, in case it sticks, as it has
0:06:22 > 0:06:26a tendency to stick, because of the marmalade that we've used.
0:06:26 > 0:06:30You can use... Using marmalade to marinate it is a great way
0:06:30 > 0:06:33of introducing an unusual flavour.
0:06:33 > 0:06:36If you are doing something with duck you might want to use
0:06:36 > 0:06:40orange marmalade. I'm using lime because it goes nicely with the fish.
0:06:40 > 0:06:43You are just pan frying. Look at the colour on those - fabulous.
0:06:43 > 0:06:46This is the lovely glaze that you get on the fish.
0:06:46 > 0:06:48I've turned it over and I'm going to switch that off,
0:06:48 > 0:06:51because the heat of the pan will carry on cooking that.
0:06:51 > 0:06:52Little bit of seasoning.
0:06:52 > 0:06:54That's the common mistake with fish in general,
0:06:54 > 0:06:57when they pan-fry, they put it on one side, cook it on the other,
0:06:57 > 0:07:00by the time it's served on the table it's overcooked.
0:07:00 > 0:07:04Fish is made up of protein and we don't cook the fish to tenderise it,
0:07:04 > 0:07:07we are cooking it to set those proteins.
0:07:07 > 0:07:09It is like poaching an egg.
0:07:09 > 0:07:13if you imagine you are poaching an egg and you want a soft centre,
0:07:13 > 0:07:16think of that when cooking fish - you'll never overcook it.
0:07:16 > 0:07:21Here's the salsa, I'm going to put some fresh lime juice in there.
0:07:21 > 0:07:22Some olive oil.
0:07:22 > 0:07:25You are chopping up some parsley or you could use coriander
0:07:25 > 0:07:26if you wanted to.
0:07:28 > 0:07:31Particularly salsas with meat for barbecued food is great,
0:07:31 > 0:07:33because you can chop everything up.
0:07:33 > 0:07:37The other thing about a salsa is that when you have made it,
0:07:37 > 0:07:39don't refrigerate it.
0:07:39 > 0:07:42You can make it a couple of hours in advance but don't refrigerate it.
0:07:43 > 0:07:47When you put onion into the fridge, it takes on a horrible flavour.
0:07:47 > 0:07:51It almost smells like you have left the gas on.
0:07:51 > 0:07:55Make it in advance but leave it out, sitting on the side.
0:07:55 > 0:07:57You're learning there, Jessica, there you go.
0:07:57 > 0:08:01I'm just thinking about the onion, when you put it in the fridge.
0:08:01 > 0:08:05Does it soak up the smell of the fridge?
0:08:05 > 0:08:07It takes on a whole different taste.
0:08:07 > 0:08:12It makes everything else in the fridge smell of onion, and taste.
0:08:12 > 0:08:13Right.
0:08:13 > 0:08:17I was working in a hotel making an onion soup,
0:08:17 > 0:08:20and we'd sliced the onions the day before and put them in the fridge.
0:08:20 > 0:08:23When one of the chefs opened the walk-in fridge
0:08:23 > 0:08:25it smelt like someone had left the gas on.
0:08:25 > 0:08:27It's a really horrible smell.
0:08:27 > 0:08:30I heard that if you put a lemon in the fridge,
0:08:30 > 0:08:32it stops the fridge smelling bad.
0:08:32 > 0:08:34No, just clean your fridge!
0:08:36 > 0:08:39Isn't it easier just to put a lemon in there?
0:08:39 > 0:08:41It's much easier just to clean your fridge!
0:08:41 > 0:08:47I've got some of my... John Dory on the top.
0:08:47 > 0:08:51I'm just going to give it a little drizzle of olive oil over there.
0:08:51 > 0:08:56- And then just some little pea shoots on the top.- That looks spectacular.
0:08:56 > 0:08:58- That's gorgeous. - Remind us what that is.
0:08:58 > 0:09:04- That's spiced John Dory with mango salsa.- Cooked in what? Six minutes.
0:09:04 > 0:09:07- And we filleted the fish as well. - You're a genius!
0:09:12 > 0:09:18- Lovely. Follow me.- Who gets that? - I am afraid you get it, Jessica.
0:09:18 > 0:09:22- Brilliant.- The secret is to get a big mouthful, because by the time
0:09:22 > 0:09:24it gets down to the end, you don't get a second look at it.
0:09:24 > 0:09:28- This is amazing. - Nobody has quite learnt yet.
0:09:28 > 0:09:31I know it is ten o'clock in the morning and it's fish...
0:09:31 > 0:09:34I like eating unusual things for breakfast anyway.
0:09:34 > 0:09:37Cutting the chillies bigger, you can take them out.
0:09:37 > 0:09:41- It allows you to pull them out. - It's absolutely delicious. So good.
0:09:41 > 0:09:45- That John Dory is superb, isn't it? - I feel I should offer it around...
0:09:46 > 0:09:50- That's all you're going to get, that's it.- No!- Go on, taste it!
0:09:50 > 0:09:53You can have that bit! What other type of fish could you use?
0:09:53 > 0:09:56Unless you've got a fishmonger close to you,
0:09:56 > 0:09:58you might find it hard to get John Dory.
0:09:58 > 0:10:02Your local shops or supermarkets, if that is where you buy your fish,
0:10:02 > 0:10:07salmon and tuna most definitely would work and hold up to the spices.
0:10:08 > 0:10:11If you didn't... If you don't want to put spices on it
0:10:11 > 0:10:14and just use the marmalade, then you can go down the white fish thing
0:10:14 > 0:10:17because all it does is it gives a nice, sweet glaze on top.
0:10:17 > 0:10:20That chicken breast would be quite nice, with that glaze on the top?
0:10:20 > 0:10:24- What do you think?- Really good. - I love the lime marmalade idea.
0:10:28 > 0:10:30That was delicious. Coming up, I'll be making
0:10:30 > 0:10:33a vodka and buttermilk panna cotta for Stacey Solomon.
0:10:33 > 0:10:36But first, Rick Stein goes on a Mediterranean escape
0:10:36 > 0:10:38and samples the food from the heel of Italy.
0:10:42 > 0:10:45After a couple of lovely months travelling through those leafy
0:10:45 > 0:10:48green tunnels of south-west France,
0:10:48 > 0:10:52exploring great food along the way, I finally reached the Mediterranean
0:10:52 > 0:10:57on one of those silky pink mornings where the sky and the sea become one.
0:10:57 > 0:11:00I realised then that I wanted my journey to continue,
0:11:00 > 0:11:03to explore the food of this great sea.
0:11:03 > 0:11:05So I exchanged one boat for another,
0:11:05 > 0:11:09not quite as intimate, and went from Marseille to Corsica.
0:11:10 > 0:11:12I took Paul Theroux's Pillars Of Hercules,
0:11:12 > 0:11:16his travels around the Med, and I found it inspiring.
0:11:17 > 0:11:22Like him, I arrived in Bastia, the old capital, and discovered great
0:11:22 > 0:11:27mountain dishes, good charcuterie and wonderful sheep's cheeses.
0:11:28 > 0:11:30And then I crossed that choppy little strait
0:11:30 > 0:11:33that separates Corsica and Sardinia.
0:11:36 > 0:11:39This is where pecorino is king, suckling pig and fish,
0:11:39 > 0:11:42and lots more fish.
0:11:42 > 0:11:43Sardinia is softer
0:11:43 > 0:11:47and this view epitomises the very essence of the Mediterranean.
0:11:49 > 0:11:54From there I caught an overnight ferry to the largest island, Sicily.
0:11:54 > 0:11:56And now it was Italy big-time -
0:11:56 > 0:12:00fabulous markets full of colour and inspiration, and lovely pasta.
0:12:04 > 0:12:07And big fragrant lemons, which the writer DH Lawrence,
0:12:07 > 0:12:12a great observer on the Italian way of life, said, "Lemon trees,
0:12:12 > 0:12:16like Italians, seem to be happiest when they're touching each other."
0:12:19 > 0:12:22This is Taormina on the north-east coast.
0:12:22 > 0:12:23It is a pretty big resort now,
0:12:23 > 0:12:26but Lawrence loved it here in self-exile.
0:12:26 > 0:12:30It was a magnet for the English aristocracy wanting to live
0:12:30 > 0:12:34the Mediterranean dream, and this is where he wrote Sea And Sardinia.
0:12:36 > 0:12:38Lawrence lived here with that view.
0:12:38 > 0:12:40You can't see Etna particularly well today
0:12:40 > 0:12:44because it's rather hazy, but I've been here before at night and you
0:12:44 > 0:12:49see the glow in the distance and it's quite threatening, quite ominous.
0:12:49 > 0:12:53I think anybody that lives from Taormina right down to Catania
0:12:53 > 0:12:57has the same feeling of living in the shadow of the volcano.
0:12:58 > 0:13:02It erupts quite frequently. Indeed, I'm told, it's about to do so again.
0:13:13 > 0:13:16Lawrence also noted there was something that people
0:13:16 > 0:13:20who live under the shadow of volcanoes have in common and that is,
0:13:20 > 0:13:24"They never leave off being amorously friendly with almost everybody,
0:13:24 > 0:13:27"emitting a relentless physical familiarity
0:13:27 > 0:13:29"that is quite bewildering."
0:13:31 > 0:13:35He also notes, presumably because of the fertile soil and the big crops
0:13:35 > 0:13:40it nourishes, that the men are "quite fat, with great macaroni paunches."
0:13:42 > 0:13:45The Mediterranean has got so much we could learn from.
0:13:45 > 0:13:48It makes me slightly sad, really,
0:13:48 > 0:13:51because what I love about the Mediterranean is the fresh produce.
0:13:51 > 0:13:54In particular, the markets.
0:13:54 > 0:13:58I was in a market in Catania the other day and I was thinking...
0:13:58 > 0:14:02The director asked me to film yet again in a fish market.
0:14:02 > 0:14:05I was thinking, "What possibly could I say that I haven't said
0:14:05 > 0:14:08"25 times before in all the fish programmes that I've made?"
0:14:08 > 0:14:10He just said, "Wait till we get there."
0:14:10 > 0:14:15Of course, when we got there, it was the whole Italian sense of theatre,
0:14:15 > 0:14:19sense of occasion, the way they lay everything out,
0:14:19 > 0:14:22the incredible artistry of everything they do.
0:14:24 > 0:14:27I'm driving along probably the most famous road in history,
0:14:27 > 0:14:30the Via Appia, or the Appian Way.
0:14:30 > 0:14:34It goes over 300 miles, more or less, in a straight line,
0:14:34 > 0:14:38all the way from Brindisi to Rome. And it still works.
0:14:38 > 0:14:42I wouldn't mind betting that the food around here has remained pretty much
0:14:42 > 0:14:47the same as when the Roman legions march down it 2,000 years ago.
0:14:47 > 0:14:50They'd have had wine, wheat, sheep and oxen.
0:14:50 > 0:14:54They were great cultivators of vegetables.
0:14:54 > 0:14:55The fishing, of course,
0:14:55 > 0:14:59would have been considerably better than it is now, but the olive tree
0:14:59 > 0:15:03ranked supreme in their culture, as it still does today.
0:15:08 > 0:15:12I'd been here, to the village of Marittima di Diso, quite a few times.
0:15:12 > 0:15:16It's where I'd been on my holidays for the last three years.
0:15:16 > 0:15:20The Convento di Santa Maria is an old 15th century convent,
0:15:20 > 0:15:24converted into a rather posh bed and breakfast.
0:15:24 > 0:15:28The reason I came here is because I really like the food.
0:15:28 > 0:15:31It's uncompromising, really good Pugliese cuisine.
0:15:34 > 0:15:37And what I like, too, is that there aren't any menus.
0:15:37 > 0:15:42You eat what you're given. It's run by Lord and Lady McAlpine.
0:15:42 > 0:15:43- Hi.- Hello.
0:15:43 > 0:15:47He was treasurer of the Tory party when Mrs Thatcher was in power.
0:15:47 > 0:15:49- Hello.- Very nice to see you.
0:15:49 > 0:15:52- How's things?- Very well, thank you.
0:15:52 > 0:15:54Their cook, Pierluigi,
0:15:54 > 0:15:58had been preparing a chicken diavolo - devilled chicken.
0:15:58 > 0:16:01First, he spatchcocks the chicken by cutting through the breastbone
0:16:01 > 0:16:04and flattens it out and gives it a good bashing.
0:16:04 > 0:16:08Now for the marinade, which is made of crushed black peppercorns,
0:16:08 > 0:16:12crushed dried chilli, olive oil, lemon juice, crushed garlic
0:16:12 > 0:16:13and sea salt.
0:16:13 > 0:16:17That's it, and he leaves it for an hour.
0:16:17 > 0:16:20Another reason I like coming here is because of Alistair McAlpine.
0:16:20 > 0:16:23He was brought up in the Dorchester Hotel
0:16:23 > 0:16:26and when he was a little boy, he used to spend a lot of time
0:16:26 > 0:16:29watching the chefs at work in the vast kitchens.
0:16:29 > 0:16:34It's really good to witter on with someone who really knows about food.
0:16:34 > 0:16:38The chicken is very simply grilled over hot charcoal
0:16:38 > 0:16:40and left to cook for 40 minutes.
0:16:40 > 0:16:42Yes, it does take that long,
0:16:42 > 0:16:46because you don't want the fire too hot or it will burn the chicken.
0:16:46 > 0:16:50And you baste it from time to time with the leftover marinade.
0:16:50 > 0:16:55That's the secret. And also, turning it to keep it juicy and moist.
0:16:55 > 0:16:57Just like that.
0:16:59 > 0:17:02This chicken is wonderfully fiery,
0:17:02 > 0:17:06it goes tremendously well with this wine - the pure Primitivo,
0:17:06 > 0:17:10which is hard to get, but it is the oldest vine.
0:17:10 > 0:17:13It was here when the Romans came.
0:17:13 > 0:17:17No-one would put as much pepper on chicken in England as this.
0:17:17 > 0:17:20It's not possible. This has got life to it.
0:17:20 > 0:17:24You eat the chicken, it goes with the wine. It goes with the climate.
0:17:24 > 0:17:27It goes with the people. Wonderful place.
0:17:31 > 0:17:33Indeed it is a wonderful place.
0:17:33 > 0:17:37Tuscany has been in the spotlight for some time now, since the '80s.
0:17:37 > 0:17:42Umbria is still preening herself with the fame she found in the '90s.
0:17:42 > 0:17:47So maybe Puglia, with her really simple, uncluttered food is next.
0:17:47 > 0:17:51I think this dish fits well into the landscape of Puglia.
0:17:51 > 0:17:54It's fennel sausages with lemony potatoes.
0:17:54 > 0:17:58These are very slim sausages, as you can see,
0:17:58 > 0:18:01and I'm making them into tiny little chipolatas.
0:18:02 > 0:18:06The dish looks much better if you can use these little sausages.
0:18:06 > 0:18:09You should be able to get them from any good Italian deli.
0:18:09 > 0:18:11The thing about them which is so important is that
0:18:11 > 0:18:13they're not like British sausages.
0:18:13 > 0:18:16It's not that I've got anything against British sausages,
0:18:16 > 0:18:20but they've got no cereal in them, so they're very meaty.
0:18:20 > 0:18:23I think the whole point about them being very meaty is because you need
0:18:23 > 0:18:28sausages that have quite an intense amount of flavour in themselves.
0:18:28 > 0:18:30They need to be able to shine through
0:18:30 > 0:18:35and declare their existence without disappearing into the overall dish.
0:18:35 > 0:18:37I found this little dish at lunchtime
0:18:37 > 0:18:39in a restaurant in a place called Marittima di Diso.
0:18:39 > 0:18:41What I liked about it,
0:18:41 > 0:18:44it came with a whole load of other vegetable dishes,
0:18:44 > 0:18:48because the Pugliese are very famous for their vegetable dishes -
0:18:48 > 0:18:52they do lovely things with broad bean puree, for example.
0:18:53 > 0:18:57Lots of aubergine dishes and courgette fritters, things like this.
0:18:57 > 0:19:00I really like this, I like the sausages and the potatoes
0:19:00 > 0:19:04and the flavour of lemon - not just the juice, but the zest as well.
0:19:05 > 0:19:10In the same pan, just soften down some coarsely sliced onion.
0:19:10 > 0:19:12You don't need to cook them right out at this time,
0:19:12 > 0:19:14just let them become a little transparent.
0:19:16 > 0:19:18Then add a couple of cloves of sliced garlic.
0:19:21 > 0:19:24Cut some potatoes into chunky pieces.
0:19:24 > 0:19:29Preferably a waxy variety, because you want them to hold together.
0:19:29 > 0:19:31The floury ones will fall apart, of course.
0:19:33 > 0:19:37Put them in with the onion and garlic and turn them over to get them
0:19:37 > 0:19:39nicely coated in that flavoured oil.
0:19:42 > 0:19:45Now put those tasty little sausages back in again.
0:19:46 > 0:19:50Add a bit of water for a bit of cooking liquor, and season it well.
0:19:52 > 0:19:54I think this dish will be done by lots of people.
0:19:54 > 0:19:57I've been making these series for a long time
0:19:57 > 0:19:58and I get to talk to people.
0:19:59 > 0:20:02What I discover is it's really the simple dishes that people do at home
0:20:02 > 0:20:06and actually, it'll be the simple dishes that I do at home as well.
0:20:06 > 0:20:09And the thing about this that's interesting is you've got
0:20:09 > 0:20:12the sausages, the potatoes, onions, all cooked together with olive oil
0:20:12 > 0:20:15and a bit of garlic and a hint of lemon zest.
0:20:15 > 0:20:18It sounds interesting and it sounds doable.
0:20:18 > 0:20:22But just remember this, use good sausages!
0:20:24 > 0:20:28Use a good fresh lemon too, with unblemished skin
0:20:28 > 0:20:30because it will be obvious in the finished dish.
0:20:30 > 0:20:35Squeeze the juice into the pan and put in half a dozen bay leaves.
0:20:35 > 0:20:38Now, put the lid on and wait until the potatoes are done.
0:20:40 > 0:20:44Finish with chopped parsley and serve.
0:20:44 > 0:20:49We may not have the constant sunshine that they have in Puglia,
0:20:49 > 0:20:52but that doesn't mean we can't have the wonderful flavour.
0:20:52 > 0:20:57And what's more, we can have the Primitivo too.
0:20:57 > 0:21:01From now on, this dish will always remind me of the McAlpines
0:21:01 > 0:21:07in their bed and breakfast convento and their enthusiasm for Puglia.
0:21:07 > 0:21:11They told me there's an old Pugliese saying which runs,
0:21:11 > 0:21:16"Nessuno e piu felice di noi" -
0:21:16 > 0:21:19"Nobody's happier than us."
0:21:19 > 0:21:21I'll drink to that.
0:21:26 > 0:21:29I just may have a go at that recipe myself this weekend.
0:21:29 > 0:21:32Sometimes, the simplest dishes really are the best
0:21:32 > 0:21:34and I've got a simple dessert recipe to show you right now.
0:21:34 > 0:21:37A lot of people are worried about making panna cotta,
0:21:37 > 0:21:40but it is really simple. It translates to cooked cream
0:21:40 > 0:21:43and really these are the ingredients here.
0:21:43 > 0:21:45I'm going to make a buttermilk panna cotta, but sometimes
0:21:45 > 0:21:49you can make panna cotta with just double cream or cream itself.
0:21:49 > 0:21:53We always need a bit of sugar, some vanilla, a bit of gelatine
0:21:53 > 0:21:55and I'm going to use vodka.
0:21:55 > 0:21:57I'm doing a vodka and vanilla panna cotta.
0:21:57 > 0:22:01First, we grab our vanilla pod, split it right down the middle.
0:22:01 > 0:22:04And then we're going to remove the seeds,
0:22:04 > 0:22:07so carefully just scrape out the seeds like that.
0:22:07 > 0:22:09That sits in a pan. Remove those off.
0:22:09 > 0:22:14And then just add our cream on the heat and this is where it
0:22:14 > 0:22:17translates to cooked cream, so this is double cream.
0:22:17 > 0:22:20Put that on the heat there and warm it up
0:22:20 > 0:22:23with some sugar, keeping our vodka separate.
0:22:23 > 0:22:26Now, we've got our gelatine here. This is leaf gelatine,
0:22:26 > 0:22:29it's better to use leaf gelatine cos you can measure it better.
0:22:29 > 0:22:30Can you get gelatine from anywhere?
0:22:30 > 0:22:34- Yeah.- I've never seen it in my life. - That's gelatine.- Wow!
0:22:34 > 0:22:39- And we eat that? It's like plastic. - Yeah. Well, it won't be in a minute.
0:22:39 > 0:22:42But you can buy it as a powder. You need to soak it in cold water.
0:22:42 > 0:22:46Different recipes, the all-star recipe books, like Debbie
0:22:46 > 0:22:51has in her collection, will tell you to have one leaf of gelatine.
0:22:51 > 0:22:55If you look, leaves of gelatine over the years have shrunk.
0:22:55 > 0:22:58So different recipes will need different amounts of gelatine.
0:22:58 > 0:23:02If you've got an old recipe book, you may need a little more gelatine
0:23:02 > 0:23:06than you would do normally. I'm just going to whisk that up like that.
0:23:06 > 0:23:09And then we're just going to melt this just simply.
0:23:09 > 0:23:13Now, we first saw you on X Factor, but first,
0:23:13 > 0:23:18what made you join the queue? When you look at that show, it's massive!
0:23:18 > 0:23:21How long did you have to wait when you were doing that?
0:23:21 > 0:23:24We were there from, like, the night before. It was just all my family.
0:23:24 > 0:23:25- The night before?- Yeah.
0:23:25 > 0:23:28We went up there and were like, "Oh, let's give it a go!"
0:23:28 > 0:23:32I'd been a couple of years in a row before that anyway. I'm a bit sad!
0:23:32 > 0:23:38- No, I mean, it worked though, didn't it?- Yeah. Well, third time lucky!
0:23:38 > 0:23:41They finally felt sorry for me and thought, "Put her on!
0:23:41 > 0:23:43"Poor cow!"
0:23:43 > 0:23:46Did you always want to sing? Is that what you always wanted to do?
0:23:46 > 0:23:48I love singing so much.
0:23:48 > 0:23:51Just the whole industry, I really enjoy being a part of,
0:23:51 > 0:23:53and I feel so lucky.
0:23:53 > 0:23:55I love it all.
0:23:55 > 0:23:59- From that, you came, what, third? Olly Murs...- Joe McElderry.
0:23:59 > 0:24:01Joe McElderry, that was it.
0:24:01 > 0:24:04Then you went on to the tour. The tour must have been amazing as well.
0:24:04 > 0:24:06The tour was amazing.
0:24:06 > 0:24:09It was 53 days back-to-back, so by the end, all of us were like,
0:24:09 > 0:24:14"Bye!" Crawling out of the tour bus, going in to bed!
0:24:14 > 0:24:17But you went to some amazing places. The O2, all those places.
0:24:17 > 0:24:20Yeah, I can't believe it. We did every single arena you can think of.
0:24:20 > 0:24:24You never in your life expect to be singing at the O2 or Wembley,
0:24:24 > 0:24:26or even places like Liverpool Arena. It was brilliant.
0:24:26 > 0:24:28But also, that quick.
0:24:28 > 0:24:31You go from standing in a queue to that in a matter of months.
0:24:31 > 0:24:33Yeah, literally, in about six months,
0:24:33 > 0:24:38you go from standing in the queue, just praying to see someone
0:24:38 > 0:24:42and hoping they'll let you through to standing in front of 7,000
0:24:42 > 0:24:44people in an arena.
0:24:44 > 0:24:46- It's just crazy.- There you go.
0:24:46 > 0:24:50- Oh!- That's what happens to gelatine. - Looks a bit scary!- Scary?!
0:24:50 > 0:24:53I've seen the stuff that you've eaten in the jungle!
0:24:53 > 0:24:55What do you mean, scary?
0:24:55 > 0:24:59- Gelatine's like a dream!- Exactly! It's easy. There you go.
0:24:59 > 0:25:02Now tell us about that cos obviously, X Factor,
0:25:02 > 0:25:05you did the tour, and then I'm A Celebrity. I have to say,
0:25:05 > 0:25:09my instant reaction would be to say, "Never, ever, ever!"
0:25:09 > 0:25:11What made you want to do that?
0:25:11 > 0:25:15Well, my instant reaction was the complete opposite.
0:25:15 > 0:25:18"I'd love to try that! I wonder if I could do it!"
0:25:18 > 0:25:21I love experiencing things and I feel like you only live once,
0:25:21 > 0:25:22I've got to do everything.
0:25:22 > 0:25:25Everything that comes along, I just want to give it a go
0:25:25 > 0:25:28and enjoy it, and I had such a good time on there.
0:25:28 > 0:25:32Even though people think, "Oh, that's horrible," actually,
0:25:32 > 0:25:36you get to the end and think, "I did that!" And you're really proud. It's a really lovely feeling.
0:25:36 > 0:25:40- It was great to watch cos you were the most popular person they've ever had on there.- Oh, I don't know!
0:25:40 > 0:25:45It was! Right, the gelatine's gone in there, the vodka has gone in...
0:25:45 > 0:25:48Then what we do is... An ice-cold bowl.
0:25:48 > 0:25:51I use this because it stops the vanilla pod,
0:25:51 > 0:25:53and particularly the seeds, from sinking to the
0:25:53 > 0:25:57bottom of your panna cotta. So you pass it through a sieve,
0:25:57 > 0:26:00mainly to get rid of any little bits of gelatine that are in there.
0:26:00 > 0:26:03You whisk that up and then we've got our buttermilk here.
0:26:03 > 0:26:06And we pour the buttermilk in. Right?
0:26:06 > 0:26:09Now, instantly, once the buttermilk is cold, it sets.
0:26:09 > 0:26:12It starts to set in the ice-cold bowl.
0:26:12 > 0:26:16And then we just pour it into our mould,
0:26:16 > 0:26:18like that.
0:26:18 > 0:26:21And that is as easy to make panna cotta...
0:26:21 > 0:26:24If I was at home, it would not be that clean!
0:26:24 > 0:26:28I can't believing you're pouring it in and not one bit is spilling!
0:26:28 > 0:26:31- That's not normal, is it? - That's not normal!
0:26:31 > 0:26:34It's practice! So that sits in the fridge
0:26:34 > 0:26:36and you want that to go in the fridge no more than...
0:26:36 > 0:26:38It can sit in there overnight.
0:26:38 > 0:26:40But we've got a nice little bit of panna cotta.
0:26:40 > 0:26:42I'm going to do raspberry sauce as well.
0:26:42 > 0:26:45But as well as doing X Factor and everything else,
0:26:45 > 0:26:47you've had time to write a book.
0:26:47 > 0:26:50- An autobiography. At how old? - I squeeze it all in!
0:26:50 > 0:26:53- How old?- I'm 21.
0:26:53 > 0:26:55I'm really proud of it.
0:26:55 > 0:26:58I can't believe everything that I've managed to do in the past two
0:26:58 > 0:27:02years and I couldn't not write it down, I couldn't forget any of it
0:27:02 > 0:27:07and I just love writing and saying what I did and saying how I felt.
0:27:07 > 0:27:11I can't wait for ten years' time to look back and think, "Oh, yeah!
0:27:11 > 0:27:13"That's how it really was, was it?"
0:27:13 > 0:27:15So it's out now, then, is it?
0:27:15 > 0:27:18Yeah. I'm doing a signing actually in about an hour.
0:27:18 > 0:27:20I'll be over at Brent Cross!
0:27:20 > 0:27:23I'm going as quick as I can!
0:27:23 > 0:27:26- Right.- Oh, yeah, it's really exciting. I'm on a book tour.
0:27:26 > 0:27:29So it's really nice to meet everyone and go out and see people.
0:27:29 > 0:27:33Yesterday, I was in Southend, which is quite local to me.
0:27:33 > 0:27:36It was really nice to see... Well, most of them I knew!
0:27:36 > 0:27:38"Oh, hello!"
0:27:38 > 0:27:41- Invited all your mates. - Yeah. No, it was lovely.
0:27:41 > 0:27:44It's been such a great tour. I've really enjoyed it.
0:27:44 > 0:27:47And on top of that as well, this ITV thing you've been doing.
0:27:47 > 0:27:51- This is the final show tonight.- I can't believe it's the final already.
0:27:51 > 0:27:54- With the fabulous Keith Lemon.- Isn't he just the best?- He's a genius!
0:27:54 > 0:27:59I love him. He's such a great man. And the show is so much fun.
0:27:59 > 0:28:01Obviously the people that do it are up for a laugh
0:28:01 > 0:28:05and all in aid of charity, so it's brilliant, it's so much fun to do.
0:28:05 > 0:28:08And it looks great as well. Best of luck with it.
0:28:08 > 0:28:11This is the panna cotta. Warm water.
0:28:11 > 0:28:13Sits in there.
0:28:13 > 0:28:15And all we do is just grab a knife.
0:28:15 > 0:28:18You cut round the top of the mould only.
0:28:18 > 0:28:19So just loosen the top bit.
0:28:19 > 0:28:23Hold it at an angle and what you want to do is allow the air
0:28:23 > 0:28:26to get to the bottom of the mould. Don't shake it all the time.
0:28:26 > 0:28:30- Hopefully, it just pops out, like that.- Oh!
0:28:30 > 0:28:33So there's no point pressing and messing around for ages.
0:28:33 > 0:28:35I can't wait to do this at home.
0:28:35 > 0:28:38I'll have, like, half a panna cotta!
0:28:38 > 0:28:41We're all going to come round and film it!
0:28:41 > 0:28:44- A few bits of raspberries on the top like that.- Ooh!
0:28:44 > 0:28:49There you go. And then basil, this is this little basil cress.
0:28:49 > 0:28:50You can put basil with desserts as well.
0:28:50 > 0:28:54- Is that just to make it look nice, or does it...?- No, you can taste it.- Oh.
0:28:54 > 0:28:55- There you go.- Mmm.
0:28:55 > 0:28:58- Cos mint's quite strong, you see? - This is the best show ever!
0:28:58 > 0:29:02But English raspberries as well. Dive in, tell us what you think.
0:29:02 > 0:29:05They're coming in season. The best raspberry plants you get
0:29:05 > 0:29:08from the west coast of Scotland, if you're up there.
0:29:08 > 0:29:10They're hardier. I've got them in my garden.
0:29:10 > 0:29:13You get raspberries right throughout the season.
0:29:13 > 0:29:16- Mmm.- English raspberries, panna cotta.
0:29:16 > 0:29:19Well, don't mind if I do take another bite!
0:29:23 > 0:29:25Now, she was one satisfied customer,
0:29:25 > 0:29:28although I'm not too overconfident about her cookery skills.
0:29:28 > 0:29:33If you'd like to have a go at that dessert or try your hand at any other recipes from today's show,
0:29:33 > 0:29:37they're just a click away on our website - bbc.co.uk/recipes
0:29:37 > 0:29:40We're not live today, so instead we're looking
0:29:40 > 0:29:43back at some of the fantastic cooking from the archives.
0:29:43 > 0:29:46Next, Stuart Gillies brings a brace of quail to the table,
0:29:46 > 0:29:49and before you ask, I'm not wearing heels.
0:29:49 > 0:29:52Stuart Gillies, good to have you back on the show, boss.
0:29:52 > 0:29:55- Thanks.- And armed with two quail. - How are you?- I'm very well.
0:29:55 > 0:29:59So this dish is, apart from the potatoes, cooked in real time.
0:29:59 > 0:30:02- Yeah, and from Lancashire.- Lancashire quail.- Up north.- Up north, aye.
0:30:02 > 0:30:05- Wrong side of the Pennines, but go on.- Are you getting taller?
0:30:05 > 0:30:09No, I think it's the age thing. You might be getting shorter!
0:30:09 > 0:30:11Right, OK. What are we doing with the quail?
0:30:11 > 0:30:14Take the legs off the quail first. You start that one.
0:30:14 > 0:30:17- Right.- So, legs straight off, like so.
0:30:17 > 0:30:20And then we're going to chargrill this and we're going to take the
0:30:20 > 0:30:24breasts off as well, so you haven't got all that fiddly bone at the end.
0:30:24 > 0:30:27This is what people find fiddly. Literally, to eat these whole,
0:30:27 > 0:30:30people don't really want to tackle these.
0:30:30 > 0:30:33People eat the eggs, quail eggs, but they never really get
0:30:33 > 0:30:35offered the quail cos they're quite boney.
0:30:35 > 0:30:37So we're going to show today how you can get them boned
0:30:37 > 0:30:40by your butcher, carefully take the breast off the carcass.
0:30:40 > 0:30:43It's simple. It's treating it like a whole chicken, really.
0:30:43 > 0:30:47Same principle. Same structure. Just like that, like so.
0:30:47 > 0:30:50You shouldn't really have to cut through many bones,
0:30:50 > 0:30:53- that's the key to this. - We're going to grill these
0:30:53 > 0:30:57and make a dressing from a little bit of ketchup, Worcester sauce,
0:30:57 > 0:31:01Tabasco, finely chopped shallots, Dijon mustard,
0:31:01 > 0:31:04chives and a little bit of basil. Mix it all together, raw,
0:31:04 > 0:31:08and put the hot food into the cold dressing and it just sits.
0:31:08 > 0:31:11It's a great little picnic dish. Or a buffet at home.
0:31:11 > 0:31:13We've got three kids and often you serve the food
0:31:13 > 0:31:15and they eat instantly.
0:31:15 > 0:31:17With this, you put on the table and they leave it there.
0:31:17 > 0:31:20- What's the French name for this? - This sauce is called Bois Boudran.
0:31:20 > 0:31:24It's quite a classic French... French barbecue sauce, really.
0:31:24 > 0:31:26So what we do, if you start chopping the shallots for me.
0:31:26 > 0:31:29I'm going to season up this quail - salt and pepper.
0:31:29 > 0:31:33- Start to chargrill this.- So this is a great barbecue thing, like we said,
0:31:33 > 0:31:36but the secret of it is don't overcook it.
0:31:36 > 0:31:39With quail, like pigeon and those birds that are very lean, they're too
0:31:39 > 0:31:42lean, they've got no fat in them, so if you cook it all the way,
0:31:42 > 0:31:46it becomes very dry. So you just leave it a little bit undercooked.
0:31:46 > 0:31:50It's not like chicken, you're not going to poison yourself by leaving it a little bit pink.
0:31:50 > 0:31:54What it does is it keeps it lovely and juicy. Just turn that grill up.
0:31:54 > 0:31:56Don't you think they're more popular now, game birds?
0:31:56 > 0:31:59People are starting to eat more game.
0:31:59 > 0:32:02- Absolutely. People are less intimidated now.- Yeah.
0:32:02 > 0:32:03And they're more confident,
0:32:03 > 0:32:06- they know what they're doing in the UK more than before as well.- Yeah.
0:32:06 > 0:32:10I think stuff like pigeon is getting back on the menu more regularly.
0:32:10 > 0:32:12- Rabbits.- Yeah.- Yeah.
0:32:12 > 0:32:15Also, you've got suppliers there who are making
0:32:15 > 0:32:18dishes now that are fantastic, the quality is so much better.
0:32:18 > 0:32:20So Jersey Royal potatoes, classic Jersey Royals.
0:32:20 > 0:32:22These have been scrubbed lightly.
0:32:22 > 0:32:26I'm putting these into cold water. Always cold water for potatoes.
0:32:26 > 0:32:28A good sprinkling of salt.
0:32:28 > 0:32:33And they just go on the gas like so. Wrong gas.
0:32:33 > 0:32:35These take about 15-20 minutes to cook.
0:32:35 > 0:32:39- You do all potatoes in cold water? - All potatoes in cold water.
0:32:39 > 0:32:42Bring it up and all the impurities and scum comes to the top.
0:32:42 > 0:32:44It doesn't cook into the potato.
0:32:44 > 0:32:47Always taste the water as well, make sure it's salty enough.
0:32:47 > 0:32:49Most veg that grows below the ground, cold water,
0:32:49 > 0:32:53- above the ground, hot water. - Yeah, pretty much.
0:32:53 > 0:32:56With this quail, you want to really caramelise this quite well, James.
0:32:56 > 0:32:59Get lots of colour on the skin, it gives it a lot more flavour.
0:32:59 > 0:33:04- Yeah.- So shallots straight in there. - Tell me about your new venture.
0:33:04 > 0:33:07The Savoy, I keep driving past it, they seem to have been building it
0:33:07 > 0:33:10and building it and they've eventually got it ready.
0:33:10 > 0:33:13They've been redoing it for, like, two-and-a-half years now.
0:33:13 > 0:33:15It's been a long project, that's for sure.
0:33:15 > 0:33:19It finally reopens this September/October.
0:33:19 > 0:33:22- After two-and-a-half years, you can give them a month's grace.- Yeah.
0:33:22 > 0:33:25So huge project, they've redone the whole building
0:33:25 > 0:33:28and we're going to do the Grill Restaurant.
0:33:28 > 0:33:31And I take it back to a proper old classic grill.
0:33:31 > 0:33:35Lots of theatre at the table, lots of carving at the table.
0:33:35 > 0:33:39I mean, this is serious history. This is where Escoffier cooked.
0:33:39 > 0:33:42- Yeah, exactly.- Yeah. You've kind of got to keep
0:33:42 > 0:33:46- to that tradition anyway. - A lot of it started there.
0:33:46 > 0:33:50And I think also if there's a room anywhere you want to have theatre
0:33:50 > 0:33:54and show and be wowed by technique and talent, it's the Savoy Grill.
0:33:54 > 0:33:58- It's got to be.- You don't just go there for a bit of cheese on toast.
0:33:58 > 0:34:00You go in there for a proper dining-out experience.
0:34:00 > 0:34:03You can, but it'll probably cost you 35 quid!
0:34:03 > 0:34:06I'll do cheese on toast! You know what I mean?
0:34:06 > 0:34:08If they want it, I'll do it.
0:34:08 > 0:34:11You've made this dressing and nobody's seen.
0:34:11 > 0:34:13What have you got in there?
0:34:13 > 0:34:17I don't want to give it away! It's so good!
0:34:17 > 0:34:20We've got the chopped shallots in there, the tomato ketchup,
0:34:20 > 0:34:23a brand ketchup, OK?
0:34:23 > 0:34:26Tabasco, a bit of Dijon mustard there, goes in like so.
0:34:26 > 0:34:29People watching think, "Tomato ketchup?!" But chefs...
0:34:29 > 0:34:32- Three Michelin starred restaurants you've cooked at.- Absolutely.
0:34:32 > 0:34:35It's a great seasoning. It's not a cheat.
0:34:35 > 0:34:38It's a seasoning and it brings out all the other flavours.
0:34:38 > 0:34:40- A bit of olive oil in there, James. - OK.
0:34:40 > 0:34:43A bit of Worcestershire sauce has gone in there as well.
0:34:43 > 0:34:47That quail, the colour's nice. Just turn that over like so.
0:34:47 > 0:34:49Right.
0:34:49 > 0:34:52The only bones you've really got in this quail now is the little thigh
0:34:52 > 0:34:55bones in the tops of the legs, which are quite easy anyway to pull out.
0:34:55 > 0:34:57So there's nothing going to stick in your throat.
0:34:57 > 0:35:00Right, Jersey Royals, James. They've been cooking over here.
0:35:00 > 0:35:02So drain the potatoes off.
0:35:02 > 0:35:06This potato salad doesn't contain mayonnaise or cream or anything.
0:35:06 > 0:35:10It's a real Italian dish we used to do for staff when I worked in Italy.
0:35:10 > 0:35:13You put the dressing on, which is lemon zest, lemon juice,
0:35:13 > 0:35:16olive oil, basil and black pepper and then you just leave it to
0:35:16 > 0:35:19cool down, and as they cool down they suck up all that lovely flavour.
0:35:19 > 0:35:22So you want me to grate some lemon on there.
0:35:22 > 0:35:24I'm going to grate a bit of zest for you.
0:35:24 > 0:35:26The quail's just about done there, James.
0:35:26 > 0:35:28You see a nice colour on there.
0:35:28 > 0:35:31Chuck that straight into the bowl of dressing.
0:35:31 > 0:35:35And as this quail cools, it just releases a bit of the liquid,
0:35:35 > 0:35:36it rests,
0:35:36 > 0:35:38and the same as the potatoes, it just starts to soak up the marinade.
0:35:38 > 0:35:42So it's actually better eaten at room temperature.
0:35:42 > 0:35:44You want a bit of lemon juice in there as well?
0:35:44 > 0:35:47Juice of half a lemon, James. And all that zest in there.
0:35:47 > 0:35:50Black pepper's in. A good slug of olive oil.
0:35:51 > 0:35:53- There you go. - This is great summer food.
0:35:53 > 0:35:56You just do it beforehand, don't put it in the fridge.
0:35:56 > 0:35:58But put it in a dish and just leave on the table.
0:35:58 > 0:36:02And then you can get on with doing your canapes or drinking Champagne,
0:36:02 > 0:36:04whatever you do. Divorce parties!
0:36:04 > 0:36:06Dry-cleaning your net curtains cos if you see the amount of smoke
0:36:06 > 0:36:09coming off this, it'll ruin your kitchen.
0:36:09 > 0:36:13- Right. Caramelisation! - Caramelisation, yeah!
0:36:13 > 0:36:16So we've got some basil, lemon and lemon zest in there.
0:36:16 > 0:36:21Yeah, that's right. And then all we do, we just stack this up.
0:36:21 > 0:36:24That shallot gives it a really nice crunch as well.
0:36:24 > 0:36:26So legs go on like so.
0:36:26 > 0:36:30And you kind of want one per portion. You probably want two?
0:36:30 > 0:36:32We've got two quails in here.
0:36:32 > 0:36:35- Yeah.- I mean, in London, you'd probably have one each.
0:36:35 > 0:36:38Up north, you'd probably have a couple. Two or three.
0:36:38 > 0:36:42A dozen probably! There's now on 'em. Look at that!
0:36:42 > 0:36:44I mean, they are small, the quail,
0:36:44 > 0:36:47but you have it as part of a nice mix of other things.
0:36:47 > 0:36:49But they're lovely and juicy, the quails. And tender.
0:36:49 > 0:36:52- Goes like so.- Nice to eat with your fingers as well.
0:36:52 > 0:36:54Yeah, just pull the meat off. Exactly that.
0:36:54 > 0:36:57- It's just so tender.- Yeah. - Thank you, James.
0:36:57 > 0:37:00- There we go. - Right, on goes your potato.
0:37:00 > 0:37:04- Like so.- They're great warm, you could have those for a barbecue.
0:37:04 > 0:37:07Yeah, and just then to finish, nice little finish,
0:37:07 > 0:37:09- some of these celery leaves. - They're just great.
0:37:09 > 0:37:13People often throw them away, but they don't taste bitter,
0:37:13 > 0:37:16they taste fantastic. Just sprinkle those on like so.
0:37:16 > 0:37:17Remind us what that is again.
0:37:17 > 0:37:21So we've got the grilled quail with sauce Bois Boudran
0:37:21 > 0:37:23and the Jersey Royal lemon potato salad.
0:37:23 > 0:37:26- Coming to the Savoy in October, possibly.- Yes!- Maybe November.
0:37:26 > 0:37:28In a silver dish!
0:37:32 > 0:37:35- There you go.- In a silver dish, like you said.
0:37:35 > 0:37:39I don't know how you feel about quail at - what is it? -
0:37:39 > 0:37:44- quarter to ten. - Usually, it's 6:30am.- Dive in!
0:37:44 > 0:37:46Tell us what you think.
0:37:46 > 0:37:49If people don't want quail, you could use chicken.
0:37:49 > 0:37:50Chicken, salmon, prawns.
0:37:50 > 0:37:53Even for vegetarians, but some broccoli in there.
0:37:53 > 0:37:56- Yeah.- Stuff like that, cos it works. - Still keep the dressing the same.
0:37:56 > 0:37:59It's a spicy, lovely, sharp dressing.
0:37:59 > 0:38:02Mmm! That's good!
0:38:02 > 0:38:04I think if you keep it up, you could go places.
0:38:04 > 0:38:07LAUGHTER
0:38:07 > 0:38:09- Dive into that. - That's amazing. Sorry.
0:38:09 > 0:38:12Like you said, chicken, anything. Is it something you'd have a go at?
0:38:12 > 0:38:14It's pretty straightforward.
0:38:14 > 0:38:17The presentation and the way you've actually cooked it,
0:38:17 > 0:38:19probably tastes a lot better than me making it, but I loved it.
0:38:19 > 0:38:22- It tastes incredible.- Just letting it cool is the main thing.
0:38:22 > 0:38:25Yeah, you can have that cold as well. Lovely.
0:38:25 > 0:38:26- Yeah, cold as well.- Exactly.
0:38:31 > 0:38:34And now it's Two Fat Ladies time. Today, they're in Shropshire,
0:38:34 > 0:38:37cooking for the lockkeepers of Grindley Brook.
0:38:39 > 0:38:42Well, now, dear, are we in England or Wales?
0:38:42 > 0:38:45The bloody Marches, poised between the two.
0:38:45 > 0:38:48We're headed for a lock on the Llangollen Canal.
0:38:51 > 0:38:55I love canals, but they always look a bit too much like hard work.
0:38:55 > 0:38:57All those locks to navigate.
0:38:57 > 0:39:00Not when you've got lockkeepers like Les Molyneux to give
0:39:00 > 0:39:04you a hand. We're cooking a celebration meal for his father.
0:39:10 > 0:39:12Here we are.
0:39:12 > 0:39:15My, that must be a powerful bike to bring you two young ladies up there!
0:39:15 > 0:39:17Are you casting aspersions?
0:39:17 > 0:39:21- Come and meet my father.- Hello. - Hello, how do you do?
0:39:21 > 0:39:23Mr Molyneux. How do you do?
0:39:23 > 0:39:25- How do you do?- Does lock keeping run in your family?
0:39:25 > 0:39:29It does indeed. Yes, we've been doing it for a few years now.
0:39:29 > 0:39:30How long's your father been at it?
0:39:30 > 0:39:34I had 32 years on the waterways.
0:39:34 > 0:39:37- Good heavens!- Good Lord!- And now you've taken over.- I've taken over.
0:39:37 > 0:39:42- Great.- Stepped in his old shoes. - Do you cook yourself, Mr Molyneux?
0:39:42 > 0:39:45No, my wife does that,
0:39:45 > 0:39:48- when she's at home. - Where is she?- In Blackpool.
0:39:48 > 0:39:50She's gone on a spree!
0:39:50 > 0:39:53We're going to get caught in the rain.
0:39:53 > 0:39:55Yes, we'd better go into the kitchen.
0:39:55 > 0:39:58This way to the kitchen, round the back, help yourself.
0:39:58 > 0:40:01- We'll go and cook you something smashing.- Oh, very good!
0:40:01 > 0:40:03- See you later.- See you later.
0:40:14 > 0:40:19I'm going to make a dish that was invented for the slaves,
0:40:19 > 0:40:21I suppose, in the Deep South.
0:40:21 > 0:40:23It's called Hopping John.
0:40:23 > 0:40:27First of all, I've got this salt bacon, or salt pork,
0:40:27 > 0:40:30if you can get it. I'm just cutting it up into little chunks.
0:40:32 > 0:40:34Like that.
0:40:34 > 0:40:38And take it over to cook it.
0:40:38 > 0:40:40This is very hot, this Aga.
0:40:40 > 0:40:42Beware.
0:40:42 > 0:40:47Now, I've got a little oil in the pan.
0:40:47 > 0:40:49Pop the bacon in.
0:40:49 > 0:40:52These need to fry a little bit - not too much
0:40:52 > 0:40:57because we're going to do quite a lot of cooking with them.
0:40:57 > 0:41:00Oh, goodness! It doesn't matter how many times I do it,
0:41:00 > 0:41:03- I love that smell of frying bacon, don't you?- It's wonderful, yes.
0:41:03 > 0:41:07I should think this was a great treat to have a bit of pork.
0:41:07 > 0:41:10I'm sure they didn't give them much pork.
0:41:10 > 0:41:16Beastly so-called Christians, treating people unbelievably badly.
0:41:16 > 0:41:19Now I'll add some onions.
0:41:23 > 0:41:26And give it a stir around.
0:41:26 > 0:41:29And some garlic.
0:41:29 > 0:41:32You want to cook these until they're soft-ish but not too browned.
0:41:35 > 0:41:38Some fresh thyme.
0:41:38 > 0:41:40There we go.
0:41:40 > 0:41:43And a good pinch of cayenne.
0:41:45 > 0:41:47They're just browning,
0:41:47 > 0:41:50so I will add the beans.
0:41:50 > 0:41:53Now, these, I've soaked overnight.
0:41:53 > 0:41:57And make quite sure that they boil fiercely for a good ten minutes
0:41:57 > 0:42:00and then simmer them for about an hour.
0:42:03 > 0:42:05There she blows.
0:42:08 > 0:42:12Then we add some skinned, de-seeded tomatoes.
0:42:12 > 0:42:16Now we have the beginning of our Hoppin' John!
0:42:16 > 0:42:22Stir together, then we leave it for about 20 minutes,
0:42:22 > 0:42:28while I go over and deal with the rice, which I shall add subsequently.
0:42:28 > 0:42:31I'm going to make a dish called Burnett's Woodcock.
0:42:31 > 0:42:33In fact, I'm doing it with pigeon on this occasion cos it's
0:42:33 > 0:42:36the wrong time of the year for woodcock.
0:42:36 > 0:42:39And I've just been putting these potatoes through a ricer.
0:42:39 > 0:42:42It's a very good way of making sure that the potatoes are properly
0:42:42 > 0:42:45mashed and you haven't got any lumps in them.
0:42:45 > 0:42:50And into it, I'm going to put some double cream, an egg yolk,
0:42:50 > 0:42:54and some capers, which I've just chopped.
0:42:54 > 0:42:57Mix this all in.
0:42:57 > 0:43:01You have to make sure that the potatoes dry off very well.
0:43:01 > 0:43:05Leave them to stand after you've strained them, before you mash them.
0:43:05 > 0:43:10Don't touch them till all the steam has come off them.
0:43:10 > 0:43:14- And now some stiffly whipped egg white.- Really?- Yes.
0:43:14 > 0:43:17That'll be good. It'll make it rather like a souffle.
0:43:17 > 0:43:19Well, you know, it gives a bit of lift.
0:43:19 > 0:43:23What I'm going to do is I'm going to make some potato cakes with them.
0:43:23 > 0:43:26- Ah.- Just fry them brown, and then when the pigeons are done,
0:43:26 > 0:43:31- I'm going to stand the pigeons on top of the potato cakes.- Charming.
0:43:31 > 0:43:34- Those are fun little pigeons. - Aren't they nice?
0:43:34 > 0:43:37- Did you know that's where squabbling comes from?- Squabbling?
0:43:37 > 0:43:42All the little young pigeons in the nest going at each other.
0:43:42 > 0:43:44They were taken to squabble.
0:43:44 > 0:43:47I had some friends who had them and there was a lavatory by the side of
0:43:47 > 0:43:51the house where the dovecot was, and when you went to the lavatory,
0:43:51 > 0:43:54they'd all be sitting on the ledge outside the window.
0:43:54 > 0:43:58All making that terrible bra-ra-wa-ra noise, you know?
0:43:58 > 0:43:59Drives you mad!
0:43:59 > 0:44:03Yes, I should think it does. No peace at all.
0:44:03 > 0:44:06There we are. Pop those out of the way.
0:44:06 > 0:44:10And I'll fry those up while the pigeons are cooking.
0:44:10 > 0:44:13And here I've got a tray of pigeons.
0:44:13 > 0:44:16Is there some way of telling if they're young or not?
0:44:16 > 0:44:20Feel the bones, make sure they're sort of a bit supple.
0:44:20 > 0:44:25And press down on the breast bone and you'll feel it give.
0:44:25 > 0:44:27Smear them well with butter.
0:44:27 > 0:44:30The one thing you want to avoid is the pigeon drying out.
0:44:30 > 0:44:35It's fascinating, this whole thing of pigeon racing, isn't it?
0:44:35 > 0:44:38- I mean, the Queen is a very keen pigeon racer.- I know.
0:44:38 > 0:44:42I think it's rather nice, seeing her in her cloth cap, out there,
0:44:42 > 0:44:45- racing her pigeons. - SHE LAUGHS
0:44:45 > 0:44:50And a bit of butter within each cavity, just to keep them moist.
0:44:50 > 0:44:55My father used to have his pigeons flown from Cairo.
0:44:55 > 0:44:59How extraordinary! Particularly good pigeons from Cairo?
0:44:59 > 0:45:01Yes, they breed them especially for the table.
0:45:01 > 0:45:08There we are. And then... nice bit of streaky bacon
0:45:08 > 0:45:10over the top of them.
0:45:10 > 0:45:14Again, to make sure that they keep moist and lubricated.
0:45:16 > 0:45:18There we are, just tuck it down.
0:45:18 > 0:45:22And these will go in a hot oven, gas seven or thereabouts,
0:45:22 > 0:45:23for 10 to 15 minutes.
0:45:23 > 0:45:27As long as you like them, but they must be pink. Don't overcook them.
0:45:27 > 0:45:30No, they'll turn into leather, won't they?
0:45:30 > 0:45:34- And a great treat here, these are actually pigeon livers.- Delicious.
0:45:34 > 0:45:37Because they've been shot, you get them with all the stuff inside them.
0:45:37 > 0:45:39Otherwise, if you can't get pigeon livers,
0:45:39 > 0:45:43and you very often can't, then you can always use chicken livers.
0:45:43 > 0:45:46I'm just going to put them through a sieve.
0:45:46 > 0:45:49And all I've done with these livers is just saute them
0:45:49 > 0:45:53in a little bit of butter until they're barely cooked.
0:45:53 > 0:45:57And I'm going to use these to thicken my sauce.
0:45:57 > 0:46:01When your father's pigeons came from Cairo, what did you do with them?
0:46:01 > 0:46:05- Did you keep them somewhere? - They were dead.- Oh, they were dead.
0:46:05 > 0:46:09I thought they arrived like the quails in that wonderful film,
0:46:09 > 0:46:13- Babette.- Babette's Feast. Wouldn't that have been good?
0:46:13 > 0:46:17They arrived all packed and indeed frozen.
0:46:17 > 0:46:20I suspect that he had them sort of sent on a plane that was
0:46:20 > 0:46:23supposed to be carrying medical supplies.
0:46:23 > 0:46:26Cos I don't know what the official attitude would be
0:46:26 > 0:46:29to importing pigeons from Cairo.
0:46:29 > 0:46:34I once had to bring back the ashes of a dead friend from Bahrain,
0:46:34 > 0:46:38because even though they were just ashes, because it was the remains,
0:46:38 > 0:46:43you had to pay an enormous sum of money to put them on an aeroplane.
0:46:43 > 0:46:46Quite ridiculous. So I wrapped them in a petticoat and brought them home.
0:46:46 > 0:46:48SHE LAUGHS
0:46:48 > 0:46:51I'm going to put these pigeons in the oven and go over here
0:46:51 > 0:46:53and make my sauce.
0:46:53 > 0:46:55Very hot, be careful.
0:46:55 > 0:46:57Thank you, Jennifer.
0:46:57 > 0:47:03All I'm going to do now for making my sauce...is put a little
0:47:03 > 0:47:05white wine in this pan...
0:47:07 > 0:47:09..and some juniper berries,
0:47:09 > 0:47:12which I've crushed. You must remember to crush them.
0:47:12 > 0:47:14Throw them in, willy-nilly!
0:47:14 > 0:47:16Indeed!
0:47:16 > 0:47:20And I'm just going to put in my pureed pigeon livers
0:47:20 > 0:47:23and stir that around.
0:47:23 > 0:47:29And some stock. Some good pigeon stock or other game stock.
0:47:29 > 0:47:32A bit of pepper and salt.
0:47:33 > 0:47:38Keep stirring it, so that it dissolves and thickens.
0:47:38 > 0:47:44When you make game stock, do you have any feelings about mixing game?
0:47:44 > 0:47:47Any old game I eat, I save the bones and I keep them
0:47:47 > 0:47:50in the deep freeze until I have enough to make a good stock.
0:47:50 > 0:47:53- I don't mind if they're mixed. - Not at all.
0:47:53 > 0:47:56I've got a bag in the freezer and just sort of add to it,
0:47:56 > 0:47:59- as I get carcasses and things. - Yes, so do I.
0:47:59 > 0:48:05To lift it at the end, to finish it off, a squeeze of lemon juice.
0:48:05 > 0:48:10Time for my Hoppin' John to be mixed with my hoppin' rice.
0:48:10 > 0:48:12THEY LAUGH
0:48:12 > 0:48:14Hoppity-hoppity-hoo.
0:48:14 > 0:48:17Put that on there.
0:48:17 > 0:48:20- Looks nice.- Smells delicious.
0:48:20 > 0:48:22There's a nice fragrance coming out.
0:48:22 > 0:48:24And we'll add the rice.
0:48:24 > 0:48:27This is ordinary long-grain, the Patna.
0:48:27 > 0:48:30Not the Arborio, not risotto rice.
0:48:32 > 0:48:36And then, I don't suppose they did it in the USA,
0:48:36 > 0:48:41but I'm going to put all that parsley on it. I always like that look.
0:48:41 > 0:48:44- It looks nice.- Mm.
0:48:44 > 0:48:48There we are. My Hoppin' John is ready.
0:48:48 > 0:48:51- Yes, so is my sauce. - It'll go very well with that.
0:48:51 > 0:48:53Mm! Yes, I think so.
0:48:56 > 0:48:59What a luscious landscape!
0:48:59 > 0:49:02Perfect for Welsh cows and Welsh butter.
0:49:02 > 0:49:06I've organised a little educational trip to the dairy.
0:49:06 > 0:49:08Here's the place!
0:49:17 > 0:49:21- Gareth!- There's Gareth. Hello. - Good morning, ladies, how are you?
0:49:21 > 0:49:25- I'm very well, thank you. How are you?- Marvellous to meet you at last.
0:49:25 > 0:49:27- How nice to meet you.- Lovely.
0:49:27 > 0:49:32Take a look at this, girls. What do you think of that?
0:49:32 > 0:49:35That's fermented fresh milk for you.
0:49:35 > 0:49:39- That was walking in the field this morning.- Fermented fresh milk?- Yes.
0:49:39 > 0:49:42- Not cream?- With cream.- With cream? - Yes, we add a bit of cream.
0:49:42 > 0:49:44About 20% cream into that.
0:49:44 > 0:49:46And what do you ferment that with?
0:49:46 > 0:49:51- We keep a little bit of culture from the butter we did before.- Ah.- Ah!
0:49:51 > 0:49:54And I watch after that culture better than the wife!
0:49:54 > 0:49:56THEY LAUGH
0:49:56 > 0:50:00Right, we've got to pour it into this butter churn.
0:50:00 > 0:50:03- Look how thick that is. - Oh, wonderful.- Lovely.
0:50:06 > 0:50:09It looks, always, so beautiful.
0:50:09 > 0:50:11How can people resist it?
0:50:11 > 0:50:12Idiots!
0:50:12 > 0:50:16Right, let's get my home-made contraption.
0:50:18 > 0:50:20- I love it!- Wonderful.
0:50:20 > 0:50:22Pure Heath Robinson.
0:50:25 > 0:50:28- How long will it take? - It'll take about 20 minutes.
0:50:28 > 0:50:29Oh, my dear, you'll be exhausted!
0:50:29 > 0:50:32I feel you should be sitting down with it between your knees.
0:50:32 > 0:50:35They did, actually, in front of a fire in the old days.
0:50:35 > 0:50:38And you either sing lullabies or, just like my father,
0:50:38 > 0:50:42who had a great tenor voice, he used to sing, "A oes gafr eto?"
0:50:42 > 0:50:45"Is there any goats in the hills again?"
0:50:45 > 0:50:47THEY LAUGH
0:50:47 > 0:50:48Can you sing it?
0:50:48 > 0:50:53# Oes gafr eto
0:50:53 > 0:50:56# Oes heb ei godro?
0:50:56 > 0:50:59# Ar y creigiau geirwon
0:50:59 > 0:51:04# Mae'r hen afr yn crwydro
0:51:04 > 0:51:07# Gafr wen, wen, wen
0:51:07 > 0:51:09# Ie fin wen, finwen, finwen
0:51:09 > 0:51:12# Foel gynffon wen Foel gynffon wen
0:51:12 > 0:51:15# Ystlys wen a chynffon Wen, wen, wen.
0:51:18 > 0:51:22Ladies, which one of you would like to take a chance at this job?
0:51:22 > 0:51:26- I'll have a go.- We could take it in turns.- Yes, take it in turns.
0:51:26 > 0:51:28Or you'll get milk churn elbow.
0:51:36 > 0:51:39- Quite enough of that, dear! - Right, I'll carry on.
0:51:48 > 0:51:52Washed and salted, let's give it a fair bit of bashing.
0:51:52 > 0:51:55- Take another scotch hand. - They're great, good old pedals.
0:51:55 > 0:51:59- Scotch hand, did you call them? - Yes. Here we go, ladies.
0:52:01 > 0:52:04And not a bad job on a Monday morning if you don't like somebody.
0:52:04 > 0:52:07You just have to think about them, and wham!
0:52:07 > 0:52:11- You see the water bouncing out? - Yes, look at it coming out of it.
0:52:11 > 0:52:14- Right, who's the first to volunteer for this job?- I'll have a go.
0:52:14 > 0:52:16Look at this, ha-ha!
0:52:16 > 0:52:21Belt the life out of it. We might make a dairy maid of you in the end.
0:52:21 > 0:52:24- Do you reckon?- Yes, well...
0:52:24 > 0:52:27- Course you can!- It'll take time.
0:52:27 > 0:52:30It's got that nice, rugged look of the amateur.
0:52:30 > 0:52:34- It does, doesn't it, my dear? - THEY LAUGH
0:52:34 > 0:52:37There we are, ladies, your labour of love here today.
0:52:37 > 0:52:41- A wonderful piece of butter.- Thank you very much. Isn't that lovely?
0:52:41 > 0:52:45Looks like heaven! Wonderful. It was lovely to meet you.
0:52:45 > 0:52:50Thank you, it's been my privilege. Ta-ra, everyone! Ta-ra!
0:53:09 > 0:53:11Just sit there, and I'll give you a ride.
0:53:11 > 0:53:14So much easier than when I weighed nine stone, this is.
0:53:18 > 0:53:20That was a lot of fun.
0:53:20 > 0:53:24I tell you what I'd really like to do...
0:53:27 > 0:53:29I'm sure that could be possible!
0:53:29 > 0:53:32It's all right, dear, I'm not making indecent proposals to him.
0:53:32 > 0:53:34- You never know with HER! - You never know!
0:53:43 > 0:53:44# Left foot in
0:53:44 > 0:53:46# Put your right foot over... #
0:53:46 > 0:53:50- BOTH LADIES:- # Left foot in Put your right foot over. #
0:53:50 > 0:53:52I feel like a chorus girl!
0:53:52 > 0:53:54Two, three, kick!
0:53:54 > 0:53:56# Oh, she had to go and lose it at the Astor
0:53:56 > 0:53:59# Wouldn't take her mother's good advice
0:53:59 > 0:54:03# Now, it isn't as though every girl has got one
0:54:03 > 0:54:06# And she wouldn't let it go at any price. #
0:54:06 > 0:54:07THEY LAUGH
0:54:07 > 0:54:10So, what are we doing, Les?
0:54:10 > 0:54:14Well, we call it legging. This is where they used to do it years ago.
0:54:14 > 0:54:16There was no such thing as engines and things.
0:54:16 > 0:54:20That's how we did it, and that's where the term came from, "Leg it".
0:54:20 > 0:54:23- You couldn't take the horse through a tunnel, could you?- Exactly.
0:54:23 > 0:54:25The horse had to walk over the top
0:54:25 > 0:54:30- and the boat had to be pushed through by legs.- Lucky old horse!
0:54:30 > 0:54:33Must have built up their calf muscles beautifully.
0:54:33 > 0:54:35The light, the light!
0:54:35 > 0:54:43- We made it, Jennifer! Almost there. - All done.- Just one last shove. Push!
0:54:44 > 0:54:45- Oh!- Oh!
0:54:51 > 0:54:54MEN CHAT INDISTINCTLY
0:55:03 > 0:55:07- CLARISSA:- A really good way to deal with a small bird.
0:55:12 > 0:55:15JENNIFER: A meal in itself - and pretty, to boot.
0:55:17 > 0:55:23- MEN CHATTING - Well done, George.- Cheers, George!
0:55:23 > 0:55:26Well, here we are, the end of this little journey.
0:55:26 > 0:55:30- Nice to be going home, yes. - Ah, no more driving!
0:55:30 > 0:55:34- It's so kind of Les to give us a push. Hi, Les!- Hello!
0:55:34 > 0:55:39- Well done, Les.- This is great. - This is the life.
0:55:43 > 0:55:46We've got more from those fabulous Two Fat Ladies next week.
0:55:46 > 0:55:48Now, we're not cooking live in the studio today.
0:55:48 > 0:55:52Instead, we've got some fantastic cooking from the Saturday Kitchen back catalogue instead.
0:55:52 > 0:55:56Still to come on today's Best Bites, Martin Blunos shows us
0:55:56 > 0:55:58how keen he is to make an impact on the Saturday Kitchen
0:55:58 > 0:56:02omelette challenge leaderboard alongside Patrick Williams.
0:56:02 > 0:56:04'Find out who beat who a little later on.'
0:56:04 > 0:56:07Marcus Wareing borrows a recipe from his mum.
0:56:07 > 0:56:09He makes a pastry-covered beef hotpot and serves it
0:56:09 > 0:56:11with vinegared onions.
0:56:11 > 0:56:13And Stephen Mangan faces Food Heaven or Food Hell.
0:56:13 > 0:56:16Will he get his Food Heaven - black pudding
0:56:16 > 0:56:18and a black pudding fritter with grilled pork chop,
0:56:18 > 0:56:21wilted spring greens and a scrumpy cider sauce?
0:56:21 > 0:56:23Or will he get the dreaded Food Hell -
0:56:23 > 0:56:24figs and a roasted fig chutney -
0:56:24 > 0:56:28to accompany a home-made chicken liver pate and ciabatta?
0:56:28 > 0:56:30Find out what he gets to eat at the end of the show.
0:56:30 > 0:56:33Now, if you fancy a rustic Italian treat this lunchtime,
0:56:33 > 0:56:38then look no further, because Arthur Potts Dawson has just the recipe.
0:56:38 > 0:56:39- Welcome back.- How are you doing?
0:56:39 > 0:56:42Great to have you back on the show. I love your food when you come on.
0:56:42 > 0:56:45- So what are we cooking today? Something different?- Fresh sardines.
0:56:45 > 0:56:47Look at them. You can see the scales.
0:56:47 > 0:56:50They've still got the scales on, they've just come out the water.
0:56:50 > 0:56:54Fennel, fennel seeds, white onion, a bit of chilli, some raisins,
0:56:54 > 0:56:56white wine, some pine nuts.
0:56:56 > 0:56:58Now, this is a Sicilian dish?
0:56:58 > 0:57:00Yeah, I picked it up in Sicily when I was there.
0:57:00 > 0:57:03- I like cooking with linguine. - Linguine. So, fire away.
0:57:03 > 0:57:04You want me to do a lot of chopping?
0:57:04 > 0:57:07If you can help me with the white onion, simple as that.
0:57:07 > 0:57:09I'm just go to take the outside off this fennel,
0:57:09 > 0:57:12cos it's sometimes a bit tough. The rest of it, we're going to use.
0:57:12 > 0:57:18I'm really just trying to get these flesh flavours to sing out.
0:57:18 > 0:57:20I don't want to cook it for too long.
0:57:20 > 0:57:22These fennel seeds,
0:57:22 > 0:57:26I want to toast them up with a little splash of olive oil.
0:57:26 > 0:57:29What is it about sardines? We used to eat a lot of them in the UK,
0:57:29 > 0:57:31and now they are deemed as a poor man's fish.
0:57:31 > 0:57:34- But they're fantastic, aren't they? - They are very, very good for you.
0:57:34 > 0:57:38They're absolutely delicious, so they should be eaten a lot.
0:57:38 > 0:57:41We had a massive fishing fleet that used to run out of Penzance,
0:57:41 > 0:57:44but they didn't pull out the sardines to eat,
0:57:44 > 0:57:47they pulled out the sardines for oil to light the lamps of London,
0:57:47 > 0:57:50if you can believe that, back in the day.
0:57:50 > 0:57:52Would've been a very fishy smell.
0:57:52 > 0:57:54Seriously, we should eat a lot more of these things,
0:57:54 > 0:57:57cos they are absolutely superb. Good for us.
0:57:57 > 0:58:00Is there any reason why we don't eat so much? The old tinned sardines?
0:58:00 > 0:58:02People say, "I don't like the bones."
0:58:02 > 0:58:04I just don't think we're great with fish in the UK, actually.
0:58:04 > 0:58:07We're not big fish eaters the way they are in Spain, Portugal...
0:58:07 > 0:58:10It's crazy when you think, you know, an island as we are.
0:58:10 > 0:58:15As a chef, I would have to say that the fish in Ireland and the UK
0:58:15 > 0:58:17is the best I've ever worked with.
0:58:17 > 0:58:20But a lot of our best fish goes to the continent, don't they?
0:58:20 > 0:58:22The Spanish buy it, the French buy it.
0:58:22 > 0:58:24They come in big lorries and they steal it!
0:58:24 > 0:58:28Right, in there, we've got a little bit of fennel and onions in there.
0:58:28 > 0:58:31Onion, fennel, fennel seed and some chilli.
0:58:31 > 0:58:33I just want to get this down quite small.
0:58:33 > 0:58:36I've put the linguine in early. I want to check that won't overcook.
0:58:36 > 0:58:40- Now, I mentioned your eco-credentials.- Yes.
0:58:40 > 0:58:42But you take it hugely seriously. You make your compost.
0:58:42 > 0:58:45Yeah, we're composting, I've got my own wormeries,
0:58:45 > 0:58:47I make sure I've got no packaging coming in, I've got...
0:58:47 > 0:58:49- Sarah's going, "Wormeries?!"- Yeah!
0:58:49 > 0:58:51That's amazing. I'm so impressed.
0:58:51 > 0:58:54Yeah, I wouldn't mind some goats, actually. Goat cheese is delicious.
0:58:54 > 0:58:58- Are you mad?- They've got three freezer-fulls of it.
0:58:58 > 0:59:01Up till now, I thought you were very wise, but now I don't think you are.
0:59:01 > 0:59:03I want to ask you something.
0:59:03 > 0:59:07- With compost, can you put cooked food into compost?- No, not cooked.
0:59:07 > 0:59:10Well, you see, why? That's what I want to know, is why?
0:59:10 > 0:59:15Why? It usually attracts flies and rats and lots of things...
0:59:15 > 0:59:17But it will compost, won't it?
0:59:17 > 0:59:23It rots differently and gets all the chemicals and microbes going crazy.
0:59:23 > 0:59:25- What about bread?- Bread?- Yeah.
0:59:25 > 0:59:27No. Only raw... I mean, this all goes in compost.
0:59:27 > 0:59:30That's really annoying, cos that's what my husband tells me.
0:59:30 > 0:59:33I say, "Oh, be quiet, it'll be all right!" and stick it in.
0:59:33 > 0:59:37- No, no, no, It'll start smelling really bad.- It does, you're right.
0:59:37 > 0:59:41- Cardboard's what you want.- Houseful of rats as well. It's great, lovely!
0:59:41 > 0:59:43OK, look, this needs to cook for about 20 minutes.
0:59:43 > 0:59:46Let me just get that off. I've got one here.
0:59:46 > 0:59:48- Just gently simmer that down? - Yeah, simmer for 20 minutes.
0:59:48 > 0:59:51And look, that's it. Simmering for 20.
0:59:51 > 0:59:52I want to get...
0:59:52 > 0:59:56Now, if you just see these bones.
0:59:56 > 0:59:58Pull that bone out and put this in whole.
0:59:58 > 1:00:01I want to put a few fillets in, then I want to put some raisins
1:00:01 > 1:00:04- and pine nuts in. Yeah, just drop those on there.- There you go.
1:00:04 > 1:00:06And look at the colour.
1:00:06 > 1:00:09What I love about sardines, their skin just shimmers.
1:00:09 > 1:00:12I mentioned in Italy and Spain, they use masses of these things.
1:00:12 > 1:00:14They are absolutely delicious.
1:00:14 > 1:00:16There is a secret way of preparing them
1:00:16 > 1:00:19and I think most people are put off by the bones.
1:00:21 > 1:00:26I'll show you that next. The pine nuts go in. Raisins, in.
1:00:26 > 1:00:30I'm going to put all of these in. Beautiful. A splash of white wine.
1:00:30 > 1:00:33Is it those three ingredients that make it feel Sicilian?
1:00:33 > 1:00:37Yeah, I think so, maybe that North African influence going on there.
1:00:37 > 1:00:41You know what else would be great? Could you grate a little bit
1:00:41 > 1:00:45of lemon zest into there and a squeeze of the juice?
1:00:45 > 1:00:49I want to show you something. I want to show you something.
1:00:49 > 1:00:52- This is how to prepare one of these things.- This is how we do it.
1:00:52 > 1:00:55I'm going to put my thumb down this side of the backbone
1:00:55 > 1:00:58and pull my thumb down, just pushing against the backbone,
1:00:58 > 1:01:01and it just exposes the flesh.
1:01:01 > 1:01:05And you pull out that backbone and lift out the flesh.
1:01:05 > 1:01:09Phwoar! Lovely. That's the first one. It takes out...
1:01:09 > 1:01:12Look at all these little bones, can you catch those little bones?
1:01:12 > 1:01:14When you go around the markets and stuff,
1:01:14 > 1:01:19- you see the ladies doing these for the fishermen.- That's exactly it.
1:01:19 > 1:01:23It's a very quick way of doing it. If you get a knife, it takes so long.
1:01:23 > 1:01:25- It's a bit brutal looking. > - Yeah, it is.
1:01:25 > 1:01:28I'm not ending up with beautiful fillets,
1:01:28 > 1:01:30because this will be broken down in the dish.
1:01:30 > 1:01:34This is all about getting the bones out. I think that's probably enough.
1:01:34 > 1:01:37I'll just wash my hands.
1:01:37 > 1:01:41What I'm going to do is I want to bruise these ones.
1:01:41 > 1:01:45I know they're cooking in there. I'll check my pasta.
1:01:45 > 1:01:50Try to keep some of the liquid from this pasta water, just don't
1:01:50 > 1:01:54throw all of it away, because that helps to bind the dish together.
1:01:54 > 1:01:57Let's see how these are doing. Fantastic.
1:01:57 > 1:02:00Use anything to break up these fish, but they're cooked.
1:02:00 > 1:02:04That was literally 1½ minutes, and that is cooked.
1:02:04 > 1:02:09- Then you're going to put a second lot on?- That's all broken up.
1:02:09 > 1:02:13Let's get this, just trim this off a little bit.
1:02:13 > 1:02:15- One...- I'll turn this up.- ..two.
1:02:16 > 1:02:18Just turn it over again, beautiful.
1:02:18 > 1:02:20If you don't want to do this yourself,
1:02:20 > 1:02:23you can ask your fishmonger to fillet your sardines, no problem.
1:02:23 > 1:02:25Apart from your eco-restaurant,
1:02:25 > 1:02:28you are also doing this new trendy thing, this pop-up restaurant.
1:02:28 > 1:02:31I'm doing a pop-up restaurant next week with Jo Wood.
1:02:31 > 1:02:36We are calling it Mrs Paisley's Lashings, a bit of rock'n'roll.
1:02:36 > 1:02:39- Sort of 30 people a night for ten nights.- Where is it popping up?
1:02:39 > 1:02:43In Richmond, at Jo's house, actually, so it's pretty flash.
1:02:44 > 1:02:48Today I've got 500 cupcakes cooking as we speak,
1:02:48 > 1:02:50I'm doing a charity picnic in Camden.
1:02:50 > 1:02:54I've got to get from here to my cupcakes. So that's cooking.
1:02:54 > 1:02:58- Have we got a plate to serve on? - Yeah.
1:02:58 > 1:03:02There's a sink in the back if you want to wash your hands.
1:03:02 > 1:03:05What I'm going to do, if I just grab a spoon... Check this out.
1:03:06 > 1:03:09Lift this out, take some of this liquid...
1:03:09 > 1:03:12You see how quickly this fish is cooking.
1:03:12 > 1:03:14You take the ones underneath?
1:03:14 > 1:03:17I'm just taking a little bit of the broken-up sauce.
1:03:20 > 1:03:23It smells delicious, I have to say.
1:03:23 > 1:03:25Don't put that in there - your mother's watching.
1:03:27 > 1:03:31- OK. Thank you. There you go. Just watch me, James.- I am.
1:03:31 > 1:03:33Keep me under control, please.
1:03:33 > 1:03:35I need a little bit more salt and pepper.
1:03:35 > 1:03:39The secret of that type of food is its simplicity, really?
1:03:39 > 1:03:41It's very simple, very easy.
1:03:42 > 1:03:46In Italy, they put a little bit of the sauce in with the pasta.
1:03:46 > 1:03:48You put the pasta on the plate.
1:03:48 > 1:03:49I don't know why in the UK,
1:03:49 > 1:03:52we seem to have that thing with spaghetti Bolognese,
1:03:52 > 1:03:55you put a load of pasta on it and a dollop of sauce.
1:03:55 > 1:03:57- It should be mixed in together. - Yeah, yeah.
1:03:57 > 1:04:03That pasta has cooked al dente. It's loose, it's not sticking together.
1:04:03 > 1:04:08This, now, is perfect. If I just lift that over, can you see the fish?
1:04:08 > 1:04:13The fish is cooked, but it's cooked so fast.
1:04:13 > 1:04:16It's so fresh. JUST ready.
1:04:16 > 1:04:21OK, perfect. What we've done, we've kept some of those fennel fronds.
1:04:21 > 1:04:27Just get this on here. I'm just going to get all of it on, look at that.
1:04:28 > 1:04:31- That's ONE portion, then(!) - That's one portion for me(!)
1:04:31 > 1:04:33That's how you get to be six foot six!
1:04:33 > 1:04:37All right, look, the fennel fronds, don't throw them away,
1:04:37 > 1:04:40they're absolutely valuable. Put them on top like this.
1:04:40 > 1:04:43I always finish my pasta dishes, especially if you're doing
1:04:43 > 1:04:46something from Sicily, with a bit of extra virgin olive oil.
1:04:46 > 1:04:50- It's already shining. - Remind us what that dish is again.
1:04:50 > 1:04:54This is linguine, sardines, fennel, chilli, pine nuts, raisins,
1:04:54 > 1:04:57olive oil, in a Sicilian style.
1:04:57 > 1:04:58It smells delicious.
1:05:04 > 1:05:08This smells, like I said, absolutely amazing.
1:05:08 > 1:05:11There you go, have a seat over here, Arthur. You get to dive into this.
1:05:11 > 1:05:14I don't how you feel about sardines at ten past ten in the morning!
1:05:14 > 1:05:17I love sardines. This is quite sardine-y for ten past ten
1:05:17 > 1:05:19but I've already had a bacon sandwich.
1:05:19 > 1:05:22Prepare them that way, you shouldn't have any bones.
1:05:22 > 1:05:24There will be occasionally one or two.
1:05:24 > 1:05:27I've always had this slight theory that linguine, the problem is,
1:05:27 > 1:05:30this will flick across my face and I'll get sardines there and there.
1:05:30 > 1:05:33- Yes, or mine.- Or yours!
1:05:33 > 1:05:36I'll try the top because I want to look elegant.
1:05:36 > 1:05:39The dried fruit in there adds a bit of sweetness as well.
1:05:39 > 1:05:43Mmm. Mmm! That's delicious!
1:05:43 > 1:05:45Is it something you would attempt at home,
1:05:45 > 1:05:47preparing those sardines like that?
1:05:47 > 1:05:50Do you know, I'm a bit scared of fish.
1:05:50 > 1:05:53I sort of think, you can ruin fish, you can overcook it.
1:05:53 > 1:05:57I think the biggest mistake people make with fish, including myself,
1:05:57 > 1:05:59is that you kind of treat it like it's meat.
1:05:59 > 1:06:03I'd cook fish for about 25 minutes, and it's always revolting.
1:06:03 > 1:06:08- That was about four minutes.- This is the key. I might have a go at that.
1:06:08 > 1:06:10- What do you guys think? They're all nodding.- Lovely, yeah.
1:06:10 > 1:06:13- Fresh as a daisy. - It's actually fast food.
1:06:13 > 1:06:16You say this dish is simple, and in a way it is simple,
1:06:16 > 1:06:19but there's all those little nuances that are quite complex
1:06:19 > 1:06:21and have depth, and that's kind of difficult, isn't it?
1:06:21 > 1:06:23You've got to caramelised the vegetables,
1:06:23 > 1:06:26you've got to get that early caramelisation.
1:06:30 > 1:06:33Remember, sardines can be surprisingly easy to fillet.
1:06:33 > 1:06:36It's omelette challenge time now and we look back at the time
1:06:36 > 1:06:39when Martin Blunos battled against Patrick Williams
1:06:39 > 1:06:42in the hope of getting a decent placing on the leaderboard.
1:06:42 > 1:06:44But how did they do?
1:06:44 > 1:06:45Let's get down to business.
1:06:45 > 1:06:48All the chefs on this show battle it out against the clock
1:06:48 > 1:06:51and each other to test how fast they can make a three-egg omelette.
1:06:51 > 1:06:54Martin, you've got quite a bit of catching up to do.
1:06:54 > 1:06:58Four attempts and he's still here, down here somewhere -
1:06:58 > 1:07:02- one minute, two seconds. - It's not for want of trying.
1:07:02 > 1:07:05- Yeah, because the last three were useless.- Yeah.
1:07:05 > 1:07:07- Can you get quicker than a minute? - I'm not worried...
1:07:07 > 1:07:10I'm just worried about cooking something that's edible.
1:07:10 > 1:07:13- Yeah, and quicker.- Slightly quicker. - Anybody you want to beat, Patrick?
1:07:13 > 1:07:17- No, James, I don't really care, I just want to take part.- Yeah, yeah!
1:07:17 > 1:07:19Choose what you like from the ingredients in front of you,
1:07:19 > 1:07:23I'll taste them to make sure they're omelettes and not scrambled egg.
1:07:23 > 1:07:26Are you ready? Clock stops when the omelette hits the plate. Three...
1:07:26 > 1:07:30Get your hands out of it! Three, two, one, go!
1:07:30 > 1:07:33They say the chefs are not competitive, look at them!
1:07:35 > 1:07:38They were arranging the eggs on the bowl
1:07:38 > 1:07:40so they could lift them up quicker.
1:07:40 > 1:07:42This is the secret. How quick can you cook the egg?
1:07:42 > 1:07:45- It has to be three eggs, Mr Blunos. - That's three eggs!
1:07:45 > 1:07:47- Otherwise, disqualified again. - That's three eggs!
1:07:47 > 1:07:48GONG
1:07:48 > 1:07:50SECOND GONG
1:07:50 > 1:07:53Oooh! Just, just, just!
1:07:53 > 1:07:56Switch it off. There we go.
1:07:56 > 1:07:59- That's got to be egg soup, surely. > - Not again, not again.
1:08:01 > 1:08:04- I'll tell you what...- Oh, no.
1:08:09 > 1:08:10Got any toast?
1:08:10 > 1:08:13He's been disqualified three times, is it going to be a fourth?
1:08:13 > 1:08:14Yes.
1:08:14 > 1:08:16LAUGHTER
1:08:16 > 1:08:18That's not an omelette, look at it!
1:08:18 > 1:08:19Not NOW - look what you've done to it!
1:08:19 > 1:08:22That is an omelette, look at that. That's an omelette.
1:08:22 > 1:08:26It is his first time on Saturday Kitchen, it's an omelette.
1:08:26 > 1:08:29- I didn't see him use the seasoning, though.- It's too far away.
1:08:29 > 1:08:32- Trying to make me lose.- It's cooked, though. We like that one.
1:08:32 > 1:08:36- Patrick - the person who said he didn't care.- I don't.
1:08:36 > 1:08:39- And he's not practised.- I've not.
1:08:39 > 1:08:43- How quickly do you think you've done?- 15 seconds.
1:08:43 > 1:08:46- 15 seconds?- It's got to be. - Who did you want to beat on here?
1:08:46 > 1:08:48I wanted to win.
1:08:48 > 1:08:50You'll have to come back again,
1:08:50 > 1:08:52because you weren't that quick enough,
1:08:52 > 1:08:57but you were second, at 20 seconds dead. Brilliant.
1:08:57 > 1:09:01- APPLAUSE - Brilliant, brilliant first effort.
1:09:01 > 1:09:04Martin, by 2012, may get there.
1:09:09 > 1:09:12Now, you may think that a chef as talented as Marcus Wareing
1:09:12 > 1:09:14wouldn't need to rely on anyone else for recipes
1:09:14 > 1:09:16when he comes on Saturday Kitchen,
1:09:16 > 1:09:19but sometimes we all need a little bit of help from Mum.
1:09:19 > 1:09:23- Good to have you on the show.- This could all go down the pan right now.
1:09:23 > 1:09:25- Exactly, it could do. What are we cooking?- Beef hotpot.
1:09:25 > 1:09:29Beef, potato, onions, carrots, very classic, very straightforward.
1:09:29 > 1:09:32- And this is mother's recipe? - This is, yes.- All right.
1:09:32 > 1:09:35- And what's her name?- Eileen. - Eileen, OK.- Mum.
1:09:35 > 1:09:40So what have we got? A bit of braising beef there.
1:09:42 > 1:09:46- And basically, if you could just dice that up for me.- Yeah.
1:09:46 > 1:09:49What I'm going to do is just cut up one of these onions.
1:09:51 > 1:09:53What you want to do...
1:09:53 > 1:09:56My mum used to do one similar, they call this cut the bed piece,
1:09:56 > 1:09:58it used to be called where I come from.
1:09:58 > 1:10:01But it was the right side of the Pennines, where I came from.
1:10:01 > 1:10:02LAUGHTER
1:10:02 > 1:10:04You're Lancashire cut.
1:10:04 > 1:10:06We just go to the shop, go to the butcher's
1:10:06 > 1:10:10- and ask for a braising steak. - OK, chop this up?
1:10:10 > 1:10:14You just chop that, put it into a bowl with some flour and season it.
1:10:14 > 1:10:18What we're going to do, cut up a few mushrooms.
1:10:18 > 1:10:22We've got two pans - a sauteing pan.
1:10:24 > 1:10:26Some oil.
1:10:26 > 1:10:30And into our casserole dish, the dish we're going to be cooking
1:10:30 > 1:10:33the stew in, a bit of olive oil in each one.
1:10:33 > 1:10:37Just put the vegetables into there.
1:10:37 > 1:10:39Let those cook away.
1:10:39 > 1:10:43The golden rule applies - long, slow cooking with this one?
1:10:43 > 1:10:44Exactly. Slow being the key.
1:10:44 > 1:10:48Very important that we cook the braising meat very slowly.
1:10:48 > 1:10:50So both pans ready, there.
1:10:50 > 1:10:53These dishes - you've got a new book out at the moment as well -
1:10:53 > 1:10:56- is this in there? You've nicked your mother's...- I have.
1:10:56 > 1:11:00I've done two books so far and I've been part of about three or four,
1:11:00 > 1:11:01and in all of them
1:11:01 > 1:11:05there's always one of Mum's recipes in there somewhere. It's just nice.
1:11:05 > 1:11:08One of these dishes... These are the things you never forget.
1:11:08 > 1:11:10No matter what we do to it today,
1:11:10 > 1:11:12it will always taste as Mum used to do it, just as good.
1:11:12 > 1:11:16- Will it?- I hope... We will see.
1:11:16 > 1:11:19- It's Mum's recipe, so are you going to criticise?- No, no.
1:11:19 > 1:11:22- We don't do that, do we? - What's the idea of the book?
1:11:22 > 1:11:26It's about, we all go shopping and we all buy a staple diet, chicken,
1:11:26 > 1:11:30carrots, normal staple things that we all pick up off the shelves.
1:11:30 > 1:11:33I've just given you three fabulous recipes
1:11:33 > 1:11:35that go with each individual thing.
1:11:35 > 1:11:39Carrots, you got carrot cake, carrot frittata and a carrot salad.
1:11:39 > 1:11:41Just nice, easy, simple things.
1:11:41 > 1:11:43Picking one ingredient with three variations?
1:11:43 > 1:11:46Yeah, three variations, and very simple.
1:11:46 > 1:11:51You don't need to write lists days and days before
1:11:51 > 1:11:55to prepare for this book, it's very straightforward and simple.
1:11:55 > 1:11:58The sealing off of it is quite important.
1:11:58 > 1:11:59The sealing off is important.
1:11:59 > 1:12:02The flour on the meat is important because it's the flour
1:12:02 > 1:12:05and the new potatoes that we'll drop in later
1:12:05 > 1:12:07that will thicken up all of the gravy.
1:12:07 > 1:12:10I'll roll my sleeves up, because I know what's coming next.
1:12:10 > 1:12:12You are on pastry duty.
1:12:12 > 1:12:18- A simple short - two to one, flour, butter and water.- One part butter...
1:12:18 > 1:12:20Get that mixing in.
1:12:20 > 1:12:24- ..two parts flour. That goes in. Always make it by hand?- Yes.
1:12:28 > 1:12:32- Just nicely colour...- My mother used to do this with lard as well.
1:12:32 > 1:12:36- Yours?- She used to make this with half lard, half butter.- Really?
1:12:36 > 1:12:39She didn't use any of that olive spread stuff,
1:12:39 > 1:12:40none of that in our house.
1:12:43 > 1:12:46Mostly, we always...
1:12:46 > 1:12:49I don't know why, but Mum always put a pastry on a hotpot.
1:12:49 > 1:12:53It's not something that's normally done, but it's just a lovely...
1:12:53 > 1:12:55It's almost like a pie, in a way.
1:12:55 > 1:12:58You've got this very thick, short pastry.
1:12:58 > 1:13:01It soaks up all of the gravy and it's delicious.
1:13:01 > 1:13:04You could always ask her, if you wanted, if you're doing it right,
1:13:04 > 1:13:07cos she's actually on the line.
1:13:07 > 1:13:11- Eileen, are you there? - 'Yes, I am.'- Oh, no, oh, no.
1:13:11 > 1:13:14- He wasn't expecting this. - I was not expecting that.
1:13:14 > 1:13:15Is the boy doing all right?
1:13:17 > 1:13:22- Are you there?- 'Yes.'- How is he doing?- 'He's doing well, very well.'
1:13:23 > 1:13:27- Where did the idea of this recipe come from?- 'From his mother.'
1:13:27 > 1:13:30I know it came from his mother! Did you invent it?
1:13:30 > 1:13:34- The pastry on the top is quite unusual.- 'Yes, it is.
1:13:34 > 1:13:37'I've always put pastry on it when I've made it.'
1:13:37 > 1:13:41It seals in all the flavour. Either that or you've lost the lid.
1:13:41 > 1:13:45'No, I haven't lost the lid! I've always put a pastry crust on it.'
1:13:45 > 1:13:49- There you go, then. - Hello, Mum.- 'Hello.'
1:13:49 > 1:13:53- Let's not get into conversation. - He's gone into panic mode!
1:13:53 > 1:13:57- I've really lost it here now. - Keep watching, nice to speak you.
1:13:57 > 1:14:01- You weren't expecting that. - I was not, that's out of order!
1:14:01 > 1:14:05I think I'm going to turn into Keith Floyd, I'm going to have a drink.
1:14:05 > 1:14:07Anyway, red wine into the meat.
1:14:12 > 1:14:17- Did she put red wine in it? I forgot to ask her.- No, probably not.
1:14:17 > 1:14:21Bouquet garni, just some thyme and some bay leaf,
1:14:21 > 1:14:23wrap that up in a bit of string.
1:14:23 > 1:14:25You can put that into there, that's quite big
1:14:25 > 1:14:28but we can always take that out before we put the pastry on.
1:14:28 > 1:14:33In this one here, you've got HP Sauce.
1:14:33 > 1:14:35Really? The old brown sauce is going in there?
1:14:35 > 1:14:37And the Worcester sauce also.
1:14:37 > 1:14:40I'm looking for that nice, spicy background flavour.
1:14:40 > 1:14:45It really adds a bit of tanginess and helps cut through
1:14:45 > 1:14:49what is really a rich dish, because it's all gravy and meat flavour.
1:14:49 > 1:14:52We just mix that into the wine, like so.
1:14:52 > 1:14:56- You kind of cook this in two stages or three stages?- Three, actually.
1:14:58 > 1:15:00- So we've got our onions and everything in there.- In there.
1:15:00 > 1:15:04- Wine's reducing down. - So this would go in the fridge now.
1:15:04 > 1:15:06Yeah, put the pastry in the fridge.
1:15:06 > 1:15:11- We're going to pour that in there. - OK, that's going in there.
1:15:11 > 1:15:13Lovely.
1:15:13 > 1:15:16Straight into the pot, give that a mix around like so.
1:15:17 > 1:15:21That's already reduced, so we need to pour our hot stock onto there.
1:15:23 > 1:15:25Done.
1:15:25 > 1:15:27Into the oven.
1:15:27 > 1:15:28- In the oven.- Into the oven.
1:15:28 > 1:15:32We're going to cook that for about one hour, 160 degrees,
1:15:32 > 1:15:34nice and slowly.
1:15:34 > 1:15:36And we're going to leave that in there,
1:15:36 > 1:15:40bring it out after one hour and drop in these potatoes.
1:15:40 > 1:15:42Back into the oven for another hour.
1:15:43 > 1:15:47And once it's been in the oven for two hours at 160, you get this.
1:15:47 > 1:15:49- You want me to roll that out? - Yeah, roll that pastry for me.
1:15:49 > 1:15:51Grab some flour.
1:15:51 > 1:15:56- There you go. Got some flour.- Yep. Now who's running?
1:15:56 > 1:15:58I'm running around, yeah.
1:15:58 > 1:16:01Your mother's watching and mine will be watching. It's got to be right.
1:16:01 > 1:16:04- Anyway, roll this out. - Roll that out for me.
1:16:04 > 1:16:06In here, James, I'm putting some malt vinegar.
1:16:06 > 1:16:09I'm going to bring that to the boil
1:16:10 > 1:16:12I'll slice these.
1:16:12 > 1:16:14Pickled onions!
1:16:14 > 1:16:16Take the other... Well, Dad...
1:16:16 > 1:16:18My dad was a fruit and potato merchant,
1:16:18 > 1:16:20and so we always had fruit, veg and potatoes.
1:16:20 > 1:16:22My father loves mushrooms and onions.
1:16:22 > 1:16:25So Mum just used to take these, slice them up, put them in a bowl,
1:16:25 > 1:16:29cover them with vinegar and that was it. Simple, very straightforward.
1:16:29 > 1:16:31Almost a raw onion than a pickled onion.
1:16:31 > 1:16:34But what I've done is slightly changed it.
1:16:34 > 1:16:35I don't want to say this now!
1:16:35 > 1:16:38I've slightly changed it - like all chefs, we always do.
1:16:38 > 1:16:39So I've changed the recipe
1:16:39 > 1:16:42and what I've done is bring the malt vinegar to the boil.
1:16:42 > 1:16:46Once that comes up, I'm going to pour that onto the onions...
1:16:46 > 1:16:51Thank you. Pour that into the onions. Have you got a little glass bowl?
1:16:51 > 1:16:55- I think so.- OK, onions in there.
1:16:55 > 1:16:58So all you've basically done is warm up the vinegar...
1:16:58 > 1:17:01- Warm it up, pour it on.- And pop it straight in.- Leave it in the fridge.
1:17:01 > 1:17:04- Do you want to grab the vinegar? - Just chuck the whole thing on.
1:17:04 > 1:17:08- Yup.- How long would you put this in the fridge for?
1:17:08 > 1:17:10Soon as it's cooled down you could eat it straightaway.
1:17:10 > 1:17:14Or leave it overnight. 24 hours.
1:17:14 > 1:17:18OK, with the pastry, I've just put a bit of water round the outside.
1:17:18 > 1:17:22Pastry cover straight on top.
1:17:22 > 1:17:25No messing around, straight on. No fancy cutting, no fancy frills.
1:17:25 > 1:17:30- That's it, in the oven.- How long for? - Half an hour. So it's nicely cooked.
1:17:30 > 1:17:34I'll swap this over. Move this one out.
1:17:34 > 1:17:38It looks absolutely great when it's brought to the table.
1:17:40 > 1:17:44- Lovely.- That is it.- So this would be dinner.- This is on the table...
1:17:44 > 1:17:47- At your house.- Yeah. - There you go. Right.
1:17:47 > 1:17:50No fancy way of serving it, just dollop it on the plate.
1:17:50 > 1:17:54This is where I'm out of my depth, dressing something like this.
1:17:54 > 1:17:55You don't really need to cut this, but...
1:17:57 > 1:18:01In fact it'd be easier just to go straight in, as we do at home.
1:18:01 > 1:18:02Pastry on the side.
1:18:04 > 1:18:08Oh, look at that. That sauce makes all the difference, doesn't it?
1:18:08 > 1:18:11- It's great!- And with the flour and the potatoes,
1:18:11 > 1:18:13it just makes a great gravy.
1:18:13 > 1:18:17And we're always fighting over the pastry. This is the best bit.
1:18:17 > 1:18:19- They're excited!- That's the best bit round the outside.
1:18:19 > 1:18:22That's the bit we used to fight over.
1:18:22 > 1:18:25So put that on there...
1:18:25 > 1:18:28And the onions, it'll be interesting to see what the difference is.
1:18:30 > 1:18:32Just a few onions on the side.
1:18:32 > 1:18:36So you've got everything - pastry, meat, vegetables and pastry.
1:18:36 > 1:18:39So, Marcus, remind us what that dish is again.
1:18:39 > 1:18:41That is a two-star hotpot.
1:18:41 > 1:18:43- Mum's hotpot with pickled onions. - Done!
1:18:49 > 1:18:53There you go. She'll have a smile on her face. Right, have a seat.
1:18:53 > 1:18:56Greta, this is your starter!
1:18:56 > 1:18:59- Oh, my goodness! - Dive in, tell us what you think.
1:18:59 > 1:19:01We're all sharing this, aren't we?
1:19:01 > 1:19:03Yeah, the idea is you get a big spoonful first,
1:19:03 > 1:19:07because by the time it gets down to him, it doesn't come back again.
1:19:07 > 1:19:09- What was the best bit you all fought over?- The pastry.
1:19:09 > 1:19:12- Oh, the crust! - It smells fantastic.
1:19:12 > 1:19:15You made it with beef, but you could do it with lamb.
1:19:15 > 1:19:19- The same recipe applies. - Any braising meat. Lamb, beef...
1:19:19 > 1:19:20Beef is the best, though.
1:19:23 > 1:19:27- Enjoying that?- I'm going to be diplomatic, I'm going to share.
1:19:27 > 1:19:30- Thank you! - But you treat it the same way.
1:19:30 > 1:19:33A lot of people don't seal the meat enough. That dark colour to start off with.
1:19:33 > 1:19:35The sealing of the meat, the HP sauce,
1:19:35 > 1:19:38it all adds to the overall combined flavour.
1:19:38 > 1:19:42- I never thought he'd say that! What do you reckon?- Tasty!
1:19:42 > 1:19:45- That gravy's lovely.- Happy?- It's different with the onions, I think.
1:19:45 > 1:19:49You really taste the HP. It just brings that different edge to it.
1:19:49 > 1:19:51Yeah, beautiful.
1:19:54 > 1:19:58It's good to know even the best chefs value their mums' recipes.
1:19:58 > 1:20:00Stephen Mangan hates chicken livers -
1:20:00 > 1:20:02they were in line for his Food Hell.
1:20:02 > 1:20:05He'd rather have black pudding instead. What did he get?
1:20:05 > 1:20:06Let's find out.
1:20:06 > 1:20:10Food Heaven would be black pudding, which is a lot of chefs' favourite.
1:20:10 > 1:20:11Certainly a lot of people wanted it at home.
1:20:11 > 1:20:16We've got that with pork, some lovely wilted spring greens
1:20:16 > 1:20:19and some scrumpy and apple sauce to go with it.
1:20:19 > 1:20:21Alternatively it could be... well, not these livers here,
1:20:21 > 1:20:24which is a lot of people's Food Hell - but the figs.
1:20:24 > 1:20:28A fig salad with a dried fig chutney to go with the chicken liver pate.
1:20:30 > 1:20:33- These guys, what do you reckon? - My fate is in your hands.
1:20:33 > 1:20:35It was a whitewash.
1:20:35 > 1:20:40Everybody chose black pudding. Surprised me! Move this out the way.
1:20:40 > 1:20:44Probably the liver put a lot of people off, but the black pudding.
1:20:44 > 1:20:47So peel me the apple, please, first of all. That'd be great.
1:20:47 > 1:20:52- And Nick, if you could dice me one little shallot.- Yes, Chef.
1:20:52 > 1:20:56I'm going to get this pork on, so what we do with this first off
1:20:56 > 1:20:57is grab the pork chop -
1:20:57 > 1:20:59we've got a lovely Gloucester Old Spot pork chop.
1:20:59 > 1:21:06Just put black pepper on one side, turn it over and then salt the fat.
1:21:09 > 1:21:12- Nothing else - oil, nothing. - Salt to make it go crispy.
1:21:12 > 1:21:14Yeah, and then under the grill
1:21:14 > 1:21:16and we bake that under the grill
1:21:16 > 1:21:20just on one side for about ten minutes.
1:21:20 > 1:21:24And that'll be just nicely crispy. No need to turn it over.
1:21:24 > 1:21:26Over here we're going to then cook this.
1:21:26 > 1:21:31This is for our little black pudding faggot sort of dish, which is
1:21:31 > 1:21:36deep-fried. So what we do first is we sweat off a few shallots.
1:21:36 > 1:21:40You're going to dice up my black pudding in here.
1:21:40 > 1:21:43This is black pudding that we've used on the show before.
1:21:43 > 1:21:45It comes from Hampshire.
1:21:45 > 1:21:48Um...not up north,
1:21:48 > 1:21:51but in Hampshire. It is absolutely delicious.
1:21:51 > 1:21:54It literally just sits in there.
1:21:54 > 1:21:57And then what we're going to do is then we're going to add some
1:21:57 > 1:21:59chopped parsley
1:21:59 > 1:22:00and a few bits of this shallot.
1:22:00 > 1:22:04So we're going to make a little cake out of this and then deep-fry it.
1:22:04 > 1:22:06How are we doing with the apples?
1:22:06 > 1:22:10- How much do you need? - Just one whole apple will be fine.
1:22:10 > 1:22:14- I'll use that as well.- It is delicious.- Really, really nice.
1:22:14 > 1:22:16This is a Bramley apple, of course.
1:22:16 > 1:22:19You'll know that cos you've played a chef in your career.
1:22:19 > 1:22:24- I played Adrian Mole when he was an offal chef.- An offal chef.- Yeah.
1:22:24 > 1:22:28- I remember spending four days filming with a pig's head.- Nice!
1:22:28 > 1:22:29And Keith Allen.
1:22:30 > 1:22:32In we go with the apples.
1:22:32 > 1:22:35This is scrumpy, which is more acidic than cider.
1:22:35 > 1:22:39More alcoholic than cider as well.
1:22:39 > 1:22:42But it's found often in the West Country, obviously.
1:22:42 > 1:22:46They do really good scrumpy. But it's a simple little apple sauce.
1:22:46 > 1:22:47Tiny bit of sugar. That's it.
1:22:47 > 1:22:51We've got the shallot here, which goes in the black pudding.
1:22:51 > 1:22:53That's that one.
1:22:53 > 1:22:55And then Richard's got flour, egg and breadcrumbs,
1:22:55 > 1:22:57because we're going to make a little cake out of this.
1:22:57 > 1:23:00You take some chopped parsley...
1:23:00 > 1:23:03- as well...- Do you want this in?
1:23:03 > 1:23:05Yeah, just a little bit of parsley as well.
1:23:05 > 1:23:07The black pudding's good cos it's soft.
1:23:07 > 1:23:12Yeah, the smell of warm blood in the morning... Ahhh... Fantastic.
1:23:12 > 1:23:18This cabbage, we're going to cook it very quickly anyway, last minute.
1:23:18 > 1:23:21So if you could press that into this terrine as well,
1:23:21 > 1:23:23which would be great.
1:23:23 > 1:23:25I've got a bit of black pudding deja vu.
1:23:25 > 1:23:28- I was once ill on telly making black pudding.- We saw that.
1:23:28 > 1:23:32- It's definitely on YouTube. - Yes, it is.
1:23:32 > 1:23:33It wasn't good, that, was it?
1:23:33 > 1:23:35It was the whisky the night before,
1:23:35 > 1:23:37nothing to do with the black pudding.
1:23:37 > 1:23:39So keep pressing it down
1:23:39 > 1:23:42to create that style of little cake there.
1:23:42 > 1:23:45Just got the parsley and shallots in it.
1:23:45 > 1:23:48- So that goes in there. - Turn that over...
1:23:50 > 1:23:54Take that out, and what we've got is this cake of black pudding.
1:23:56 > 1:23:59And then what we're going to do is cut this into pieces
1:24:01 > 1:24:04and then we're going to flour, egg and breadcrumb these
1:24:04 > 1:24:07and create these little nuggets of black pudding.
1:24:07 > 1:24:09You're going to pane them.
1:24:09 > 1:24:11Yeah, like little croquettes.
1:24:11 > 1:24:15So to cook our cabbage only takes two minutes. Butter in the pan,
1:24:15 > 1:24:18- water... - SIZZLING
1:24:18 > 1:24:19In goes the cabbage.
1:24:19 > 1:24:23No need to boil cabbage, just literally in the water like that.
1:24:23 > 1:24:27With the butter, it creates a little emulsification,
1:24:27 > 1:24:30which is a little bit of teaching for you.
1:24:30 > 1:24:33- They're not listening. - Absolutely!- What did he say?
1:24:33 > 1:24:34- FRENCH ACCENT:- Emulsion!
1:24:34 > 1:24:37- Emulsion!- Emulsion!
1:24:37 > 1:24:40And we literally just bring this all together...
1:24:40 > 1:24:43and it's as simple as that to cook cabbage.
1:24:43 > 1:24:48Water and butter. Black pepper... And that's that one.
1:24:48 > 1:24:50- You can do that with any type of cabbage, can you?- Yeah.
1:24:50 > 1:24:53I mean, not red cabbage, obviously, cos you have to cook that
1:24:53 > 1:24:56for longer, but savoy cabbage, anything like that.
1:24:56 > 1:24:59Spinach, cook it that way. And it's cooked that quick.
1:24:59 > 1:25:01- That's it, it's done it. - Doesn't need to cook any more.
1:25:01 > 1:25:03Pop these in the deep-fat fryer.
1:25:03 > 1:25:05Straight in the deep-fat fryer.
1:25:05 > 1:25:08These, of course, can sit in the fridge as well.
1:25:09 > 1:25:12I was going to do this with scallops because black pudding
1:25:12 > 1:25:15and scallops work fantastically well.
1:25:15 > 1:25:16- Yes!- But I thought we'll leave it as that.
1:25:16 > 1:25:19- Blew the budget on the langoustines. - Yeah, you ruined that one.
1:25:19 > 1:25:21Ruined that one.
1:25:21 > 1:25:23But we'll just leave that off to one side.
1:25:23 > 1:25:27Our little scrumpy sauce - just take the lid off,
1:25:27 > 1:25:29it just reduces down, but it's so quick.
1:25:29 > 1:25:31It smells great as well.
1:25:31 > 1:25:35What we do with that is we just lift it up... I'll check the pork chop.
1:25:35 > 1:25:37Which is looking good.
1:25:40 > 1:25:43And then at the last minute we've got our sauce...
1:25:44 > 1:25:46..which is this...
1:25:47 > 1:25:50..as they call it, a jus.
1:25:50 > 1:25:51- Gravy!- Gravy!
1:25:51 > 1:25:53His French accent is getting better.
1:25:53 > 1:25:56- FRENCH ACCENT:- Your French accent is getting better, you know?
1:25:56 > 1:26:00But that's your little scrumpy sauce and it's simple as that.
1:26:00 > 1:26:04- No butter...no cream.- No. Actually we'll just put a little bit in.
1:26:04 > 1:26:08- Just cos we feel the need to... - Richen it up a bit.
1:26:08 > 1:26:11- It improves the flavour. - Emulsify that little bit of jus.
1:26:11 > 1:26:14- That's the one.- A little bit of jus. - But that's it.
1:26:14 > 1:26:18It's just apples and the scrumpy cider, a tiny pinch of sugar
1:26:18 > 1:26:21and it's cooked in real time - that's taken four minutes
1:26:21 > 1:26:23to make apple sauce. It's really, really quick.
1:26:23 > 1:26:25Little bit of salt. I put sugar in it.
1:26:25 > 1:26:28You can season that with a touch of salt.
1:26:28 > 1:26:32But the pork, the idea of that is you just pop it under a low grill
1:26:32 > 1:26:34and just cook it all on one side.
1:26:34 > 1:26:36That way you'll get it nice and crispy.
1:26:36 > 1:26:40Right, we've got our sauce that goes in here.
1:26:40 > 1:26:41Oh, that's delicious.
1:26:43 > 1:26:44Really, really nice.
1:26:44 > 1:26:48- Scrumpy cider...- Looking good so far?- It's looking fantastic.
1:26:48 > 1:26:50Is that all right? Then that...
1:26:50 > 1:26:53We've got our pork chop, which you can...
1:26:53 > 1:26:57And our... Is it something that you'd attempt?
1:26:57 > 1:27:00It looks a lot, but when you break it down...
1:27:00 > 1:27:02All the food today, next time I film I'm going to insist
1:27:02 > 1:27:04they cook all this for breakfast every day.
1:27:04 > 1:27:07I would get Nick Nairn there, he's cheap.
1:27:08 > 1:27:10Right...
1:27:10 > 1:27:13He's also slightly overcooked the little black pudding,
1:27:13 > 1:27:15but you know...
1:27:15 > 1:27:18- Oooh!- Just a little bit over.
1:27:18 > 1:27:21Do you know the really annoying thing, though? He's right.
1:27:21 > 1:27:24That's what annoys me more than anything.
1:27:24 > 1:27:25And there we've got our pork chop,
1:27:25 > 1:27:28which has been cooking all on one side.
1:27:28 > 1:27:31And that way you get the crackling,
1:27:31 > 1:27:34- because we've salted that crackling as well.- Oh, yeah.
1:27:34 > 1:27:37So will that black pudding cook all the way through or will
1:27:37 > 1:27:40- the middle bit be still...? - Yeah, that's fine.
1:27:40 > 1:27:42Because it's not soft...
1:27:42 > 1:27:46The secret of black pudding, don't overcook it when you do cook it.
1:27:46 > 1:27:48Put the pork chop on there.
1:27:48 > 1:27:50- And then...- A bit more gravy.
1:27:51 > 1:27:53Some gravy, or sauce.
1:27:53 > 1:27:57That pork chop's literally had ten minutes only under the grill,
1:27:57 > 1:27:59nice and gentle heat like that,
1:27:59 > 1:28:02and there you have my pork chop...
1:28:03 > 1:28:07..with little black pudding sort of deep-fried faggoty things,
1:28:07 > 1:28:11and then you've got the apple scrumpy sauce to go with it.
1:28:11 > 1:28:16- Magnificent! Look at it.- Heaven on a plate, isn't it? But dive in.
1:28:16 > 1:28:20That's incredible. Why does anyone eat anything other than blood?
1:28:20 > 1:28:21This is gorgeous.
1:28:27 > 1:28:30For me, black pudding is so special. You can't beat it.
1:28:30 > 1:28:31So that's it for today's Best Bites.
1:28:31 > 1:28:34You can find all the recipes you've seen on today's show
1:28:34 > 1:28:38and loads more besides on our website - bbc.co.uk/recipes.
1:28:38 > 1:28:43Have a great day and enjoy the rest of your week. Bye for now!
1:28:43 > 1:28:46Subtitles by Red Bee Media Ltd